Chocolate Crunch Bar Recipe

Chocolate Crunch BarsChocolate Crunch Bars
Chocolate Crunch BarsChocolate Crunch BarsChocolate Crunch Bars
Serves 40 bars
Prep time

Chocolate Crunch Bar recipe from Shlomi Palensya, the Pastry Chef at The Park Hyatt Sydney.



  • 75 Grams
    Gianduja Hazelnut Chocolate
  • 130 Grams
    Bahibe Milk Chocolate portion 1
  • 225 Grams
    Bahibe Milk Chocolate portion 2
  • 200 Grams
    Hazelnut Praline Paste
  • 75 Grams
    Cornflakes cereal (crushed)
  • 4 Grams
    Sea salt
  • 150 Grams
    Full cream
  • 150 Grams
    Manjari Chocolate 64%
  • 4 Grams
    Gelatine leaves
  • 2
  • 10 Millilitres
  • 25 Grams
  • 300 Millilitres
    Soft whipped cream



    Melt the Gianduja and Bahibe (portion 1) chocolates in a heat proof bowl over a pot of boiling water

  2. Add hazelnut praline paste

  3. Add crushed cornflakes cereal

  4. Pour into 25cm x 25cm square pan

  5. Allow to chill and set the fridge for ten minutes

  6. Spread sea salt on top of the crunchy base

  7. To make the ganache, heat the cream followed by the Bahibe chocolate (portion 2) in a pot

  8. Pour ganache into frame pan on top of the crunchy base and freeze overnight

  9. Cut into small bars of 3cm or 6cm and serve


    Place gelatine in cold water

  11. Melt chocolate

  12. Boil the sugar with the water than add the gelatine

  13. Whip the eggs and slowly add the gelatine and sugar mix

  14. Add the chocolate

  15. Fold in the soft whipped cream

  16. Place in the fridge until it sets

  17. TO SERVE:

    Pipe the chocolate mousse onto the crunchy ganache bars and decorate (optional) with chocolate or popcorn and gold leave.


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