Caramel Chocolate Bar with healthy fruits and nuts

Callebaut

Callebaut

Standard Supplier 6th June 2016

Caramel Chocolate Bar with healthy fruits and nuts

Grab and Go Handmade Snacking Bars by Beverley Dunkley Head of The UK CHOCOLATE ACADEMY™ center

Ingredients

  • • Cereal, seeds, nuts and dried fruits of your choice
  • • 1 litre whipping cream
  • • 100g invert sugar
  • • 40g sorbitol
  • • 2 vanilla pods
  • • 600g glucose
  • • 50g water
  • • 760g caster sugar
  • • 100g butter
  • Callebaut Finest Belgian Milk Chocolate 823NV for enrobing

Method

• Line a deep sided tray with guitar sheet and then cover with cereals, seeds, and dried fruits of your choice.
• Cook together the glucose, water, and caster sugar to 145°C.
• Bring to the boil the whipping cream, invert sugar, sorbitol and vanilla pods.
• Cook both mixes together to 117° C
• Lastly stir in the butter
• Pour the finished caramel over the mixed cereals, seeds and dried fruits.
• Allow to set for approximately 4 hours.
• Spread a thin layer of pre-crystallise 823NV milk chocolate on top of the set caramel
• After 3-5 minutes remove from the tray and cut to desired shape : bite size squares or 8 cm fingers
• Enrobe each piece with pre- crystallised 823NV milk chocolate
• Decorate by sprinkling with oats and chopped dried fruits.