Dark Chocolate Snacking Bar
Medium
Makes: 10 Yield
Shelf life:
30 Days
Conservation:
Room temperature
Containing: 1 Component

Dark Chocolate

Ingredients: Dark Chocolate

Preparation: Dark Chocolate

  1. Bring the cream, the glucose, and the clarified butter to a simmer
  2. Cool to s temperature of 70°C (158°F) then pour over the couverture and use an immersion blender to emulsify
  3. Prepare a confectionary frame:
    1. Spread a very thin layer of tempered Van Leer Bel Noir 73% 
    2. Sprinkle Mona Lisa Dark Chocolate Crispearls before the base fully crystallizes
  4. Pour the ganache over the prepared base and allow the ganache to crystalize
  5. Portion into the desired shape
  6. Enrobe in Bel Noir 73%

View tools

  • Saucepan
  • Knife
  • Immersion blender
  • Parchment paper
  • Offset spatula
  • Cutting board
  • Guitar sheet
  • Rubber Spatula
  • Probe Thermometer
  • Tall-Sided Container
  • 17mm Confectionary Frame

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