Snack-size Almond Coffee Crunch Chocolate Bars with a crunchy, coffee, milk chocolate filling, wrapped in 70% dark chocolate.
HAI! Sometimes Wednesday requires a little sumin-sumin to get over that mid-week hump. I got you covered with one, or fifteen, Almond Coffee Crunch Chocolate Bars! Snack-size Almond Coffee Crunch Chocolate Bars with a crunchy, coffee, milk chocolate filling, wrapped in 70% dark chocolate.
This is a super simple recipe for anyone new to molded chocolate and the absence of cream or other liquids in the filling, gives these bars a longer shelf life.
So, grab your favourite chocolate, mold, music and lets get started!
Prep Your Mold
Starting with a clean, polished mold is a great way to help obtain a beautiful shine for your tempered chocolate. As explained in this post, I use cotton pads and 94% alcohol to polish my molds. Of course, polishing on its own won't guarantee the shine and snap of a well-made chocolate - tempering will.
Working with a mold that isn't too cold or warm will affect the outcome. I was taught to work with molds that are at a 18 to 22ºC temperature range. Too cold and the cocoa butter and chocolate will cease on contact, too warm and they are taken out of temper.
Temper, Temper - Cocoa Butter
For these bars, I wanted a rusted, metallic finish. I used ready-made, coloured cocoa butter because they were easier to find, than the powder to make my own. I started by layering antique gold and brown, using a small brush and then an airbrush to evenly apply a light coat of caramel satin, which has a gemstone finish.
You want to work with cocoa butter that is consistently at a temperature between 31-33ºC. Some chocolatiers simply heat the cocoa butter to that temperature and let the airbrush do the rest, but I was taught to temper first.
Temper, Temper - Chocolate
Tempering chocolate is a precise and fascinating science that continually amazes and captivates me. In the intro to chocolate section of the Chocolatier program, we tempered religiously for twelve weeks so that it would become second-nature.
I'll save the science-laden explanation for another post I have planned as part of how-to series and share a fast and simple chart you can reference:
The above information is based on the chocolate I use most, Valrhona. Always check the guidelines included with the brand of chocolate you use for best results.
Getting Creative At Home
When you learn in a professional lab, there are tools and equipment to make life so much easier. When creating from home, you have to get a little creative. That may mean:
- seeding instead of tabling for tempering
- using a heating pad, hair dryer, heating gun, or a pot of water to keep the temperature of the cocoa butter or chocolate within working range
- using brushes and gloved fingers for decorating, in the absence of an airbrush
- creating a spray booth using clean trash bags and your stove's exhaust fan, as I shared on an IG story a little while back
Super Simple Filling
You may have caught a sneak peek of me filling these Almond Coffee Crunch Chocolate Bars back in May, on my Instagram feed. Yup, I know... it took me seven months to get them on here. I spend so much time and have such fun creating, I often forget the sharing part.
These bars are packed with milk chocolate, paillete feuilletine, praline paste and espresso, wrapped in a dark chocolate shell - similar to these older bars here and here.
These Almond Coffee Crunch Chocolate Bars would make great holiday gifts to show off your newly acquired chocolate skills. If you make them, I would love to see your results. Tag @isugarcoatit on Instagram and I will share on my Insta-stories!
As always, if you have any questions or suggestion, please leave me a comment below. My response may not always be immediate (work-work-work-work-work), but I love hearing from you guys! It let's me know I am not just over here talking to myself. 🙂
VIDEO
Ingredients
Equipment:
- cocoa butter colours of your choice
- paint brushes
- airbrush
- thermometer laser or instant-read
- piping bag
For casting and capping molds:
- 500 grams dark chocolate, 55-70%
For filling molds:
- 150 grams milk chocolate I used Valrhons Jivara 40%
- 100 grams almond praline
- 2-3 grams espresso powder adjust to taste
- 130 grams paillete feuilletine or rice cereal, if not available
Instructions
Decorate molds:
- Clean and polish molds with cotton pads and alcohol. Ensure your cocoa butter is at working temperature, 31-33ºC and your molds are between 18-22ºC. Spray a thin, even layer and allow to set - the cocoa butter will have a matte finish when ready.
Temper and cast the chocolate:
- See above chart, or consult the guidelines on the package of the brand you are using. Melt - cool - heat and test to ensure chocolate is tempered. Fill molds with working-temperature chocolate, tap firmly a few times to release air bubbles, then invert mold and tap out excess chocolate. Allow to set for about 15-30 minutes depending on room temperature.
Fill molds:
- Heat and melt the milk chocolate to 45ºC. Remove from the heat and while still warm, use a whisk to stir in the praline paste and espresso powder, until smooth. Allow to cool slightly and fold in the feuilletine, using a silicone spatula.
- Pipe the filling into the cavities, leaving a little space at the top for capping - use a small angled spatula to smooth and level, if needed. Cap the molds with the tempered chocolate from above - pour chocolate on one half of mold and use a scraper to spread, level and remove excess in one (or two) swipes. Filling the mold just right to achieve a thin and uniform shell all around takes practice, so don't beat yourself up if it isn't perfect. Just ensure a good seal.
- Leave to set for a couple hours, then pop in fridge (if needed) to help the chocolate contract and release easily. Gently tap the mold on a flat, clean, counter to release the bars. Enjoy!
Ella says
Those bars look so yummy!
jacquee | i sugar coat it! says
Thanks!
Marina says
Does the filling need to be left to crystalize before capping?
jacquee | i sugar coat it! says
That's usually best.
Yvonne says
Hi,
Where did you purchase the exact mold?Looking for one online?
jacquee | i sugar coat it! says
Chocolate World 2362 or 2363