Snacking Bar
Crunchy, chewy and indulgent, these bars are absolute winners. 
Crunchy, chewy and indulgent, these bars are absolute winners. 
Shelf life:
6 months
Conservation:
12c fridge
Containing: 3 Components
Demonstration video<span>Snacking Bar</span>

Gold Caramel

Ingredients: Gold Caramel

  • 150 g
    Callebaut Gold

Preparation: Gold Caramel

Melt the gold chocolate.

Ingredients: Gold Caramel

Preparation: Gold Caramel

Mix the Callebaut caramel with the gold chocolate and stir well.

Spread between two sheets of silicon paper.

Roll to 5mm thickness.

Place in a 12c fridge for 30 minutes to firm.

Cut to a 24cm square.

Place the caramel on top of the crispearl layer.

Crunchy Layer

Ingredients: Crunchy Layer

  • 450 g
    Callebaut Dark gianduja

Preparation: Crunchy Layer

Melt the dark gia.

Ingredients: Crunchy Layer

  • 5 g
    sea salt
  • 85 g
    Cacao Barry Pailleté Feuilletine™

Preparation: Crunchy Layer

Stir in the pailette feuilletine and sea salt.

Pour on top of the caramel Layer and spread evenly.

Place in a 12c fridge and allow to set for 2 hours.

Once set, remove from the frame and cut into 12cm x 4cm rectangles.

Enrobe in milk chocolate.

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