ALMOND

CHOCOLATE BAR
 RECIPE BY

KIRSTEN TIBBALLS

A solid milk chocolate bar filled with sugar-coated almond, adorned with an
eye-catching metallic gold splash design!

BEGINNER

GOLD SPLASH
CHOCOLATE

30 MINS
SUGAR-COATED ALMONDS

MAKES 6 x 100g bars

This recipe uses the 24 Segment Bar Chocolate Mould CW2162 and makes
enough for 2 moulds.

SUGAR-COATED ALMONDS
METHOD
INGREDIENTS

Pre-heat the oven to 160°C (320°F). In a saucepan, boil the

70g (2.47oz) water
water and sugar until all the sugar is dissolved. Place the
50g (1.76oz) caster (superfine) sugar
almonds in the syrup and drain off any excess. Spread the
100g (3.53oz) slivered almonds
almonds evenly onto a lined tray and bake at 160°C (320°F).
EQUIPMENT for 15-20 minutes or until golden brown. Stir the almonds every
5 minutes to ensure they bake evenly. Cool completely and then
silicon spatula finely chop the nuts.
Demarle Silpat Mat
aluminum tray

GOLD SPLASH
METHOD
INGREDIENTS
Combine the alcohol and gold metallic in a sealed container.
25g (0.88oz) 100% pure alcohol (or the highest Use a brush and flick it onto the surface of the polished choco-
percentage you can find) late mould.
5g (0.18oz) gold metallic
24 Segment Bar Chocolate Mould CW2162
EQUIPMENT

24 Segment Bar Chocolate Mould

CW2162
pastry brush

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE MOULDING

INGREDIENTS METHOD

1000g (35.27oz) Callebaut Power 41 Temper the milk chocolate ( see our online video for
100g (3.53oz) sugar-coated slivered almonds, instructions). Heat the mould slightly with a heat gun or a
chopped (above recipe) hairdryer. Fill the decorated mould with the tempered milk
chocolate and scrape the surface with a metal scraper. Tap
EQUIPMENT the mould on the bench to dislodge any air bubbles. Turn
the mould over onto a sheet of baking paper or melting
decorated moulds (above)
tank and tap the mould with the handle of a scraper to
heat gun or hair dryer
large metal scraper remove any excess chocolate. Scrape while upside down
silicon spatula and set on its side. Working quickly on this step, for each
mould combine 50g (1.76oz) of the chopped
sugar-coated almonds with 240g (8.47oz) of tempered
couverture and fill each mould ensuring none of the mixture
extends beyond the chocolate cavity. Tap the mould on
the bench until the surface of the chocolate is flat, using a
palette knife to spread the mixture evenly if required. Place
in the fridge for 20 minutes prior to unmoulding.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.