SPECULOOS BAR
Difficulty level
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% | |
| BURRO DI CACAO - yellow - tempered at 28°C | |
| BURRO DI CACAO - white - tempered at 28°C |
Preparation
-Decorate the polycarbonate mould creating some drops made of yellow and white coloured cocoa butter. Immediately spray them with compressed air to blend the colours.
-Create a thin outer shell using tempered SINFONIA FONDENTE 68% and wait until it is completely crystallized.
Ingredients
| TOFFEE D'OR CARAMEL | g 100 |
| JOYCREAM SPECULOOS | g 200 |
| water | g 25 |
Preparation
-Bring to a boil the water and add TOFFE D’OR and mix well. Add the JOYCREAM and mix well.
-To obtain a more balanced taste, it is suggested to blend half of the JOYCREAM SPECULOOS.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
-Melt CHOCOSMART at 28-30°C.
-Fill each bar with a first layer (60 grams) of toffee speculoos soft ganache and then add a second layer of caramel filling (50 grams). Leave a small space for the closure.
-Let it cool down at 15-16°C for 15 minutes.
-Close the bar with tempered SINFONIA FONDENTE 68%.
Pastry Chef
