Chocolate bar

Gareth Rayner

Gareth Rayner

19th July 2016

Chocolate bar

Chocolate bar, caramel, peanut butter, banana ice cream

Ingredients

  • Peanut butter layer
  • 1 ½ gelatine leaves soaked in water
  • 200g melted chocolate 70%
  • 300g cream whipped to soft peaks
  • 1 egg
  • 4 yolks
  • 80g sugar
  • 350g peanut butter
  • Caramel chocolate layer
  • 3 gelatine leaves
  • 200g melted caramel flavoured chocolate
  • 300g cream
  • 1 egg
  • 4 yolks
  • 80g sugar

Method

Peanut butter layer:
Whisk egg & yolks until tripled in size. Heat sugar with 40g water until it reaches 120oc, slowly pour over egg mixture. Whisk for 5mins, then fold in melted chocolate and peanut butter followed by whipped cream. Dissolve gelatine in 50g of hot cream then fold into chocolate mixture. Set this first layer in rectangle mould.
Caramel chocolate layer:
Whisk egg & yolks until tripled in size. Heat sugar with 40g water until it reaches 120oc, slowly pour over egg mixture. Whisk for 5mins, then fold in melted chocolate followed by whipped cream. Dissolve gelatine in 50g of hot cream then fold into chocolate mixture. Set this layer over peanut butter layer. Allow to set then portion
In the restaurant we spray the portioned chocolate bar in a mixture of chocolate and coco butter, then served with banana ice cream, gold leaf and more caramel.