Recipe Choco'Bar
To make this dish
Ingredient list
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Crumble200 g Lescure Unsalted 250g butter Roll 82% fat
180 g T55 flour
100 g brown sugar
100 g Muscovado sugar
100 g almond powder
100 g ground hazelnuts
3 g fleur de sel
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Reconstuted Shortbread800 g crumble noisette
20 g feuillantine
80 g cocoa butter
240 g milk chocolate couverture
200 g couverture noire
80 g amandes hachées torréfiées
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Salted Butter Caramel250 g sugar
50 g Lescure UHT Cream 35% fat
90 g milk
1 tonka beans
250 g Lescure Unsalted 250g butter Roll 82% fat
3 g salt
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Coating700 g couverture noire
300 g milk chocolate couverture
100 g cocoa butter
QS cocoa powder
Lescure Unsalted 250g butter Roll 82% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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01
Crumble
Mix all the ingredients together in a hand mixer with the K-beater, knead on the minimum setting.
Sift through a large-holed sieve.
Bake between two Silpain® at 140°C for 20 minutes.
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02
Reconstuted Shortbread
Use the K-beater to mix the nut crumble, chopped almonds and feuillantine.
Put in the melted cocoa butter and chocolate (40°C) and mix until the shortbread is properly combined.
Fill the thermoforms, pressing lightly, then leave to chill.
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03
Salted Butter Caramel
Boil the milk and cream and infuse the crushed tonka bean. Let steep for 2 hours and strain through a fine sieve.
Caramelise the sugar until you obtain a dry caramel. Deglaze with cream and milk.
Bake at 120°C. Add the butter.
Leave to cool. Using a piping bag, pipe onto one half of the shortbreads. Place the other half on top, press lightly and chill.
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04
Coating
Melt all the ingredients except for the cocoa powder and use at 33°C.
Dip the shortbreads. When the chocolate is crystallised, brush with a metal brush and sprinkle with cocoa powder.
Chef's TipN’hésitez pas à proposer cette recette dans une formule Goûter, accompagnée d’une boisson et pourquoi pas d’un fruit ?