Chocolate bar with filling

Ingredients
500g Tempered milk chocolate

100g Pecans

100g Milk chocolate

50f Feuilletine wafer

Pinch of salt

Method
● Temper your milk chocolate using one of the methods we taught in the course

● Cast your chocolate bars into your mould. Make sure to tap the mould to remove any air
bubbles.

● Then, working quickly, remove the excess chocolate by holding the mould upside down
and tapping the wide with a scraper.

● Roast your pecans at 160 °C for 20 minutes, turning them after 10 minutes.

● Once they are done, whilst your pecans are still hot, blend them in a blender or a food
processor to form your pecan gianduja. Blend until smooth.

● Transfer your gianduja to a bowl and add your feuilletine wafer and your salt. Stir until
thoroughly combined.

● Transfer your gianduja to a piping bag and allow it to cool to room temperature.

● Once cooled, pipe your mixture into your chocolate bar shells. Be careful not to overfill
these.

● Place in the fridge to set for at least 30 minutes.

● Finally, cap your chocolate bars with your remaining tempered milk chocolate.

● Set in the fridge again for at least 30 minutes, but preferably a few hours.

● Crack out your chocolate bars from the mould!

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