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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.