Chocolate Crunch Bar Recipe
Chocolate Crunch Bar recipe from Shlomi Palensya, the Pastry Chef at The Park Hyatt Sydney.
CHOCOLATE CRUNCH BARS:
Melt the Gianduja and Bahibe (portion 1) chocolates in a heat proof bowl over a pot of boiling water
Add hazelnut praline paste
Add crushed cornflakes cereal
Pour into 25cm x 25cm square pan
Allow to chill and set the fridge for ten minutes
Spread sea salt on top of the crunchy base
To make the ganache, heat the cream followed by the Bahibe chocolate (portion 2) in a pot
Pour ganache into frame pan on top of the crunchy base and freeze overnight
Cut into small bars of 3cm or 6cm and serve
Place gelatine in cold water
Boil the sugar with the water than add the gelatine
Whip the eggs and slowly add the gelatine and sugar mix
Add the chocolate
Fold in the soft whipped cream
Place in the fridge until it sets
Pipe the chocolate mousse onto the crunchy ganache bars and decorate (optional) with chocolate or popcorn and gold leave.
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