Containing: 4 Components
Tray preparation
Ingredients: Tray preparation
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Q.S.cereal
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Q.S.Healthy seeds
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Q.S.Cut dried fruit
Preparation: Tray preparation
Line a 42 x 30 cm deep sided tray with clean plastic sheet and cover generously with cereals, etc.
Soft vanilla caramel mixture
Ingredients: Soft vanilla caramel mixture
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1 lwhipping cream
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100 ginvert sugar
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40 gsorbitol
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2 piece(s)vanilla bean
Preparation: Soft vanilla caramel mixture
Prepare the soft vanilla caramel by mixing together the ingredients and bringing to the boil. Set aside.
Glucose mixture
Ingredients: Glucose mixture
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600 gglucose
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50 gwater
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760 gcaster sugar
Preparation: Glucose mixture
Mix together and cook to 145°C.
Add the soft vanilla caramel mixture, to the glucose mixture, and cook all the ingredients together to 117° C.
Ingredients: Glucose mixture
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100 gbutter
Preparation: Glucose mixture
Add the butter to the mixture in chunks.
Assembly
Pour the soft vanilla caramel over the mixed cereals, seeds and dried fruits.
Allow to set for approximately 4 hours.
Cut to the desired bar shape
Enrobe the bar in your choice of pre- crystallised Callebaut ® Finest Belgian Chocolate Dark 811NV or Milk 823NV
Decorate by sprinkling with oats and chopped dried fruits.
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