CHOCOLATE

CRUNCH BARS
 RECIPE BY

KIRSTEN TIBBALLS

Bronze metallic splashed chocolate bars filled with a biscuit, praline, cashew nut
and cornflake filling.

INTERMEDIATE

CHOCOLATE SHELL

CASHEW FILLING

70 MINS

MAKES 16

BISCUIT
METHOD
INGREDIENTS

68g (2.4oz) unsalted butter Cream the butter and sugar in a mixer with the paddle attach-
68g (2.4oz) caster (superfine) sugar ment or by hand. Mix until light and creamy and all the butter is
2g (0.07oz) ground cinnamon fully incorporated, then scrape the bowl down at regular intervals
27g (0.95oz) egg to ensure all the ingredients are mixed evenly. Add in the egg.
55g (1.94oz) Callebaut 2815 dark couverture Melt the dark chocolate in the microwave in 30 second incre-
58% ments, stirring in between until it’s hot to touch and completely
28g (0.99oz) self raising flour melted. Incorporate the chocolate into the biscuit base and
60g (2.12oz) plain (all purpose) flour continue to mix, scraping the mixture from the side of the bowl
1g (0.04oz) sea salt as needed. Lastly, add in the dry ingredients. Continue mixing
plain flour (for rolling) until just combined. Cut a piece of plastic wrap and place the
prepared dough on top of it. Press the dough into a flat even
square and cover with the plastic wrap. Place in the fridge for
EQUIPMENT
approximately 1-1/2 hours before rolling. Remove the dough
stand mixer with paddle attachment from the fridge and let it sit at room temperature for a few min-
spatula utes before rolling out. Lightly dust a bench surface with flour
plastic wrap and roll the dough out to a thickness of 2mm. Cut strips that fit
rolling pin on a tray. Line a baking tray with baking paper or a baking mat.
baking paper Using a small knife, pick up each piece of biscuit and place
Demarle Silpat mat (3/4) them onto the prepared tray approximately 15mm apart as they
small knife will spread a little during baking. Bake at 170°C in a fan forced
oven for approximately 10-12 minutes. Cool at room tempera-
ture. Once cool, gently crush.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE SHELL
METHOD
INGREDIENTS
Layer
Layer
Bronze Metallic oil soluble colour
Place the alcohol into a jar with a lid, add the bronze metallic
100% pure alcohol
and give it a gentle swirl to combine. Ensure jar is always lidded
or the alcohol with evaporate. Test solution by dipping the brush
Spray
in and splashing some onto some plastic wrap. If colour runs
12g (0.42oz) Yellow oil soluble colour
clear, add more bronze metallic and swirl again. Dip your brush
3g (0.11oz) Purple oil soluble colour
into the alcohol and next to your mould shake off excess gently
150g (5.29oz) Callebaut Mycryo cocoa butter
then splash your moulds until you have your desired effect. Turn
your mould upside down and run it along paper towel to remove
EQUIPMENT any excess.

Layer Spray
MA1912 Wave Bar Chocolate Mould
jar with lid In a saucepan, melt the cocoa butter. Combine the melted cocoa
acrylic brush butter with each sieved colour to make a brown colour. Emulsify
paper towel with a stick blender. Use at 31°C. Spray your moulds using
the brown colour. Scrape the moulds clean with a metal scraper
Spray while they’re upside down. Then place paper towel on a baking
saucepan mat. Place the mould upside down on top and slide it back and
sieve forth to ensure the top of the mould is clean.
stick blender
large metal scraper
paper towel
Demarle Silpat mat (3/4)

MOULDING
METHOD
INGREDIENTS
Watch one of our videos on tempering before following the next
600g (21.16oz) Callebaut 2815 dark couverture
step.
58%
Transfer the mixture to a piping bag and pipe into each cavity
EQUIPMENT
of the prepared mould. Tap the mould on the bench to dislodge
any air bubbles. Turn the mould upside down over a sheet of
disposable piping bag baking paper and tap with the handle of the scraper to remove
baking paper the excess chocolate. Once all the excess chocolate has been
large metal scraper tapped out, scrape the mould while it is upside down. Ensure
the top surface of the mould is scraped clean. Place the mould
right way up and set at room temperature. Save excess choco-
late for sealing.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
CASHEW FILLING
METHOD
INGREDIENTS

30g (1.06oz) Callebaut 823NV milk couverture Melt the gianduja, cocoa butter, milk couverture and hazelnut
33.6% praline paste together to approximately 40° and stir well. Add
12.5g (0.44oz) Callebaut Mycryo cocoa butter in the crushed biscuit, chopped cashews, crushed cornflakes
62.5g (2.2oz) hazelnut praline paste and sea salt, stirring well. Before spooning it into your moulded
70g (2.47oz) salted cashews, chopped chocolates, ensure the mix is at 31°C. Let sit for 24 hours.
20g (0.71oz) cornflakes
38g (1.34oz) biscuits* (recipe above)
100g (3.53oz) Callebaut Gianduja
1g (0.04oz) sea salt

EQUIPMENT

digital thermometer

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
SEALING & FINISHING
EQUIPMENT
guitar sheet
heat gun or hairdryer
disposable piping bag
large metal scraper
Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
METHOD
Cut your guitar sheet to the same size as the mould. Heat
surface of mould slightly with a heat gun or hairdryer and place
on a sheet of baking paper. Temper dark chocolate. Pipe a layer
onto each bar. Place your guitar sheet on top of your mould
and use the metal scraper to spread the chocolate out under-
neath. Using your metal scraper, mark the centre point. Then
use the scraper to scrape the chocolate to from the centre to
one end, then from the centre again to the other end. Remove
any excess chocolate from the edges. Place into fridge for
approximately 20 minutes. Remove from fridge and allow moulds
to come back to room temperature before unmoulding.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au