Crunchy Milk Chocolate Bars
Caramelized Nuts
100 g Almonds, crushed
100 g Hazelnuts, crushed
2 g Salt
200 g Sugar
Praliné Crunch
210 g Praliné
120 g Milk chocolate couverture
120 g Feuilletine, or crushed corn flakes
Milk Chocolate Mousse
130 g Heavy cream
130 g Milk
40 g Egg yolks (2)
3 g Gelatin sheets
400 g Milk chocolate
400 g Heavy cream, whipped
Glaze
300 g Water
250 g Sugar
350 g Glucose, or corn syrup
200 g Condensed milk
26 g Gelatin sheets
300 g Dark, or milk chocolate
Banana-Mango Brunoise
400 g Mango
300 g Banana
5 g Lime zest
20 g Lime juice
1 Use a 9.5''x13''x1''/24x33x2.5cm baking tray. Make 3 days ahead. This dessert is best
served with banana lime ice cream (Look up for the recipe).
Caramelized Nuts
2 Toast nuts in a hot skillet or in a 375ºF/190ºC preheated oven for about 10 minutes. Let
cool. Meanwhile, make caramel a sec (dry caramel). In a hot saucepan stir in powdered
sugar over medium high heat and cook until it turns brown but not dark brown. Turn off
the heat and fold in the toasted nuts. Transfer the caramelized nuts on a silicon mat and
let cool completely. Break into pieces (save some for decoration). While the food
processor is running throw in the broken caramelized nuts and blend for 5 minutes or
until completely smooth. Save 7 oz/210g for the praliné crunch and refrigerate what’s
left for later use.
Praliné Crunch
3 Melt milk chocolate at 105ºF/41ºC. Mix the melted chocolate with the praliné and add
feuillantine, or corn flakes. Spread the mixture on silicone mat, cover with plastic wrap
and make a flat 1/4''https://bruno.b-cdn.net/0.6mm thick rectangle. Freeze crunch to
harden and cut out a 11.5''x8''/29x20cm perfect rectangle. Save trimmings for later use.
Place the crunch slab inside the baking tray lined with plastic wrap and store in the
refrigerator before adding the mousse.
Milk Chocolate Mousse
4
4 Whip heavy cream (400g) to soft peaks and chill. Soak gelatin in cold water to soften
and drain. In a saucepan, bring milk and heavy cream to 95ºF/35ºC, then whisk in egg
yolks or blend using an immersion blender. Cook mixture whisking constantly on
medium heat to 185ºF/85ºC. Do not boil. Turn off heat and whisk in the gelatin. Pass
through a fine sieve over the milk chocolate. Allow the mixture to sit for a couple of
minutes. Mix it up and let the chocolate creme Anglaise to cool to 105ºF/41ºC then fold
in the whipped cream. Spread the milk chocolate mousse over the crunchy praliné, and
tap gently to even it up. Freeze overnight. Flip and free frozen mousse from the baking
tray. Place in the refrigerator a couple of hours prior dividing into bars. Trim all sides and
cut the rectangle in half lengthwise and make 16 bars. Place chocolate bars back in the
freezer for at least 6 hours before glazing.
Glaze
5 Soak gelatin in cold water to soften, and drain. In a saucepan bring water, sugar and
corn syrup to a boil. Turn heat off and mix in the condensed milk along with the gelatin.
Pour the liquid over the chocolate and blend. Sieve, and tap to remove air bubbles and
refrigerate overnight.
Glazing
6 Warm up glaze to 90ºF/32ºC. Make 2 batches. Arrange bars on a wire rack and a place
over a baking tray lined with plastic wrap. Glaze chocolate bars once then save the
chocolate glaze that is dripping over the wrap and freeze bars for 30 minutes. Repeat
with remaining bars. Thaw glazed bars an hour at room temp or overnight in the
refrigerator before plating. At this point the chocolate bars are delicious served alone.
Mango-Banana-Brunoise
7 Cut fruits into 1/16’’/ 1.5mm cubes. Mix with lime juice and zest. Passion fruit puree can
be added to taste.
Plating
8 This is a plated dessert that can be enjoyed by itself with some cracked caramelized
nuts, or best served with some mango-banana brunoise and banana lime ice cream.
Enjoy!
