Crunchy chocolate and nuts bar

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 1

This recipe yields a dark chocolate bar filled with a creamy, intense dark chocolate ganache, and decorated with dark chocolate ChocRocks™ and walnuts, which give the whole a fruity nut taste and a delightful crunchiness.

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Recipe components

Callebaut® ingredients

Crunchy chocolate nuts bar

Ingredients	Preparation
367g 35% cream 50g sorbitol 59g glucose syrup DE 60 84g invert sugar	Mix together and heat up to 40°C.
521g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Ecuador - 2.5kg Callets 83g butter oil PF28	Melt at 35°C.
34g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets	Melt and add to chocolate mixture. Add to stand mixer together with cream mixture and emulsify.
Pour into 5-mm high frame at 30-35°C. Cut into 8 x 2-cm rectangles and enrobe with chocolate of your choice.
Q.S. CHD-GL-47X11	Sprinkle with nuts and ChocRocks™.