Bonbons & Confections

GUANAJA SNAKING BAR

Made with Guanaja 70%

Calculated for 1 Frame 34cm/10mm

2 steps

Recipe Step by Step

GUANAJA 70% FRAMED GANACH

585g Cream 36% fat

145g SOSA Glucose Syrup DE60

650g GUANAJA 70% COUVERTURE

70g Butter

Heat the cream with glucose to 75/80°C (167/176°F), pour half of it over the bean chocolate.

Mix using a Maryse, add the rest of the cream and mix to perfect the emulsion.

When the temperature of the ganache is between 35/40°C (95/104°F), add the tempered butter (approx. 18°C) (around 64,5°F), dice and mix again.

Pour the ganache at a temperature of 34/36°C (93,2/96,8°F) in a frame previously glued onto a cover sheet of guitar.

Leave to crystallize for 24 to 36 hours at 16/18°C (60,8/64,5°F) and 60% humidity.

Trim, cut strips of 11 x 1.5 cm.

Finish crystallization.

NOUGATINE WITH COCOA NIBS

10g Mineral water

125g Butter

50g Glucose Syrup DE38/40

150g Sugar

2,5g SOSA Pectin NH

175g COCOA NIBS

Mix the sugar with the pectin, then the butter and the glucose. Cook over low heat without stirring too much until the ingredients mix.

Add the warmed cocoa nibs, spread between two sheets of oven paper.

Bake at 350°F (180°C) and then cut strips of 11 x 1.5 cm.

Set aside in a dry place.