Candy Bar Chocolatine
- Portions 4
- Preparation 30 minutes
- Cook 15 minutes
Recommended consumption time
- Breakfast
- Lunch
- Brunch
- Snacks
- Appetizer
- Dessert
Ingredients used
Perfect chocolatine 
Perfect chocolatine Quantity: 4
- Day-old chocolatines
- Simple syrup
- Peanut frangipane
- Salted butter caramel
- Chocolate ganache
- Chopped peanuts
- Gold leaf (optional)
Simple Syrup
- 300 g Water
- 150 g Sugar
- 5 g Vanilla Extract
- a Pinch of Salt
Peanut Frangipane
- 200 g natural peanut butter
- 100 g muscovado sugar
- 150 g butter
- 50 g honey
- 10 g vanilla paste
- 5 g salt
- 2 eggs
- 75 g almond flour
- 20 g all-purpose flour
- 10 g chopped peanuts
Caramel au beurre salé
- 100 g sugar
- 20 g water
- 10 g vanilla paste
- 50 g salted butter
- 10 g sea salt
Chocolate Ganache
- 100 g milk chocolate
- 100 g dark chocolate
- 100 g heavy cream
- 10 g glucose
Preparation
- Sirop d’imbibage
Porter l’eau et le sucre à ébullition.
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Retirer du feu dès que le sucre est complètement dissous.
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Ajouter la vanille et le sel.
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Laisser refroidir complètement.
- Peanut Frangipane
Cream together the peanut butter, muscovado sugar, butter, honey, vanilla paste, and salt until light and fluffy.
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Add the eggs and mix until smooth and fully incorporated.
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Fold in the almond flour, all-purpose flour, and chopped peanuts.
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Set aside until ready to use.
- Salted Butter Caramel
Cook the sugar and water until a deep amber caramel forms.
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Remove from the heat and whisk in the salted butter, vanilla paste, and sea salt until smooth.
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Allow to cool and set aside until ready to use.
- Chocolate Ganache
Bring the heavy cream and glucose to a simmer.
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Pour over the milk and dark chocolates.
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Mix until smooth and glossy.
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Set aside until ready to use.
- Assembly
Slice each day-old chocolatine horizontally and dip it in the simple syrup.
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Fill with 60 g of peanut frangipane.
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Bake for 10–12 minutes.
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Remove from the oven and allow to cool slightly.
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Reopen the chocolatine and add the salted butter caramel.
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Dip one side of the chocolatine into the chocolate ganache.
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Sprinkle with chopped peanuts.
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Finish with gold leaf, if desired.
