Bars

Three flavor compositions of chocolate bars with a crunchy accent. In this creation you will find a combination of many interesting flavors – peanut with strawberry, hazelnut with passion fruit, almond with orange, cranberry and ed pepper. Royal Barima Artisanal puffs are responsible for the crunchy consistency of the bars.

RecipePhoto

Used products and decorations

CHOCOLATE DARK 56%

Code CHN56XX3

CHOCOLATE MILK 34%

Code CHL35XXC3

CHOCOLATE WHITE 29%

Code CHB28XXB3

COCOA BUTTER

Code 2371

ROASTED BLANCHED PEANUT 100% 1KG

Code 6173

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Recipe

CRUNCHY BASE - BAR PEANUT / STRAWBERRY

Ingredients:

100 gBarima Artisanal Dark chocolate 56% (code CHN56XX3)

15 gBarima Artisanal Cocoa butter (code 2371)

100 gBarima Artisanal Peanut paste 100% / roasted blanched (code 6173)

38 gVegetable oil

130 gBarima Artisanal Royal crispy flakes (code 332451)

40 gFreeze - dried strawberries

Preparation:

Melt chocolate with cocoa butter at 45ᴼC. Add peanut paste and vegetable oil and stir it well. Finally add crispy flakes and freeze-dried strawberries. Put the ready-made mass into a 17cm x 17cm frame and leave it aside to set.

GANACHE - BAR PEANUT / STRAWBERRY

Ingredients:

100 gBarima Artisanal Dark chocolate 56% (code CHN56XX3)

60 gCream 30% fat

20 gSugar

8 gBarima Artisanal Cocoa butter (code 2371)

Preparation:

Boil cream with sugar and add it to chocolate and cocoa butter. Stir the mass and pour on top of the crunchy base. Once set, cut it into rectangles and coat with Barima Artisanal Dark chocolate 56% (code CHN56XX3).

CRUNCHY BASE - BAR ALMOND / ORANGE / CRANBERRY / ROSE PEPPER

Ingredients:

120 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

30 gBarima Artisanal Cocoa butter (code 2371)

100 gBarima Artisanal Almond paste 100% / roasted blanched (code 6103)

30 gVegetable oil

130 gBarima Artisanal Royal crispy flakes (code 332451)

30 gBarima Artisanal Orange slices (code 6162)

25 gDried cranberries

3 gRose Pepper

Preparation:

Melt chocolate with cocoa butter at 42ᴼC. Add almond paste and vegetable oil and stir it well. Finally add crispy flakes, dried cranberries and diced candied oranges. Put the ready-made mass into a 17 cm x 17 cm frame and leave it aside to set.

GANACHE - BAR ALMOND / ORANGE / CRANBERRY / ROSE PEPPER

Ingredients:

110 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

55 gCream 30% fat

20 gSugar

8 gBarima Artisanal Cocoa butter (code 2371)

Preparation:

Boil cream with sugar and add it to chocolate and cocoa butter. Stir the mass and pour on top of the crunchy base. Once set, cut it into rectangles, sprinkle with rose pepper and coat with Barima Artisanal White chocolate 29% (code CHB28XXB3).

CRUNCHY BASE - BAR HAZELNUT / PASSION FRUIT

Ingredients:

120 gBarima Artisanal Milk chocolate 34% (code CHL35XXC3)

20 gBarima Artisanal Cocoa butter (code 2371)

100 gBarima Artisanal Hazelnut paste 100% / roasted (code 3310)

30 gVegetable oil

130 gBarima Artisanal Royal crispy flakes (code 332451)

25 gFreeze dried passion fruit

10 gYopol

Preparation:

Melt chocolate with cocoa butter at 42ᴼC. Add hazelnut paste and vegetable oil and stir it well. Finally add crispy flakes, freeze dried passion fruit and yopol. Put the ready-made mass into a 17 cm x 17 cm frame and leave it aside to set.

GANACHE - BAR HAZELNUT / PASSION FRUIT

Ingredients:

110 gBarima Artisanal Milk chocolate 34% (code CHL35XXC3)

40 gCream 30% fat

20 gSugar

8 gBarima Artisanal Cocoa butter (code 2371)

Preparation:

Boil cream with sugar and add it to chocolate and cocoa butter. Stir the mass and pour on top of the crunchy base. Once set, cut it into rectangles and coat with Barima Artisanal Milk chocolate 34% (code CHL35XXC3).