Caramel Snacking Bark
  • Good to go
  • High profit
  • Timeless Classics
Caramel is a unavoidable ingredient in many of our recipes. Caramel is the masterkey to enjoy in dirrefent textures and flavors. As it is mainly sugar, shelflife is not a problem
Caramel is a unavoidable ingredient in many of our recipes. Caramel is the masterkey to enjoy in dirrefent textures and flavors. As it is mainly sugar, shelflife is not a problem
Shelf life:
1 month
Conservation:
16C
Containing: 2 Components
Demonstration video<span>Caramel Snacking Bark</span>

Chocolate Sweet Dough

Ingredients: Chocolate Sweet Dough

Preparation: Chocolate Sweet Dough

  1. Cream the butter and sugar.using a mixer.
  2. Add the sifted almond flour and salt and mix carefully.
  3. Incorporate the eggs and vanilla and mix.
  4. Add the sifted flour, cocoa powder Extra Brute, baking powder and almon powder and mix homogeneously.
  5. Make a flat slab , wrap in plastic and refrigerate the dough.
  6. Once cold, roll between 2 guitar sheets at 2,5 mm thickness and cut rectangle shape depending the size of your frames.
  7. Do the same for a second slab.
  8. Bake at 170°C for 15-20 minutes.

Tools

  • Scale
  • Spoon
  • Silpat
  • Silpain
  • Plastic wrap
  • Mixer
  • Guitar sheet
  • Dough sheeter
  • Freezer
  • flat trays
  • parchement paper

Caramel fill

Preparation: Caramel fill

  1. Warm up slightly to soften the Caramel Fill and spread a thin layer on top of the bakes sweet dough.
  2. Put the second baked sweet dough on top of the caramel and push carefully to flatten the bark.
  3. Cool down at 10C during 10 min.
  4. Cover a thin layer of Extra Bitter Guayaquil to make a foot.
  5. Cover a thicker layer on the other side and crate waves with the scraper.
  6. Sprinkle some Fleur de Sel , Mona Lisa Shimmers or other ingredients as wish.
  7. Let it set at 20C and brake in uneven pieces.

Tools

  • Scraper
  • Melting kettle or automatic tempering machine
  • flat trays
  • Offset palet knife
  • parchement paper

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