Snack-size Almond Coffee Crunch Chocolate Bars with a crunchy, coffee, milk chocolate filling, wrapped in 70% dark chocolate.
Course Dessert
Cuisine Chocolate
Keyword chocolate, how-to
Prep Time 40 minutesminutes
Servings 15bars
Author i sugar coat it!
Ingredients
Equipment:
cocoa buttercolours of your choice
paint brushes
airbrush
thermometerlaser or instant-read
piping bag
For casting and capping molds:
500gramsdark chocolate, 55-70%
For filling molds:
150gramsmilk chocolateI used Valrhons Jivara 40%
100gramsalmond praline
2-3gramsespresso powderadjust to taste
130 gramspaillete feuilletineor 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!