Blackberry chocolate bar
Recipe for For ten bars
For the semi-liquid
blackberry caramel QB
ingredients :
- 100,6 g Caster sugar
- 110,1 g SICOLY® no added sugar blackberry purée
- 47,2 g SICOLY® no added sugar frozen raspberry purée
- 31,4 g 33% milk chocolate
- 43,1 g Unsalted butter
- 0,9 g Fleur de sel
process :
Cook the caster sugar to obtain a golden brown caramel. Stop the cooking with SICOLY® blackberry and raspberry purées and cook again to 70° BRIX (or 104°C). Add the fleur de sel at the end of the cooking time.
For the hazelnut praliné 60%
for collage praliné QB
ingredients :
- 43,8 g Caster sugar
- 0,5 New Caledonia vanilla pod
- 41,7 g Raw hazelnuts
- 41,7 g Blanched hazelnuts
- 0,1 g Fleur de sel
process :
Prepare a dry caramel by heating sugar gradually to 172°C. Add the roasted hazelnuts (150°C for 27 minutes), vanilla and fleur de sel. Leave to cool down. Mix.
Store in a cold place, between 4 and 6°C.
For the almond praliné 60%
for collage praliné QB
ingredients :
- 52,6 g Caster sugar
- 0,1 New Caledonia vanilla pod
- 50,1 g Raw almonds
- 50,1 g Blanched almonds
- 0,1 g Fleur de sel
process :
Prepare a dry caramel by heating sugar gradually to 172°C. Add the roasted almonds (150°C for 38 minutes), vanilla and fleur de sel. Leave to cool down. Mix.
Store in a cold place, between 4 and 6°C.
For the
collage praliné QB
ingredients :
- 131,2 g hazelnut praliné
- 157,5 g Almond praliné
- 31,5 g Cocoa butter
- 26,2 g Milk chocolate
- 3,6 g Cocoa butter
process :
Melt the chocolates at 34°C in an oven the day before.
Add the melted couverture chocolate in the base pralinés and the first part of the cocoa butter at room temperature.
At 30°C, mix with the second part of the cocoa butter at room temperature.
For the blackberry
bar colouring QB
ingredients :
- 30 g 33% white chocolate
- 2 g Natural red food colouring
- 0,1 g Natural blue food colouring
process :
Mix the food colourings with the white chocolate.
Assembly
& Finishes
ingredients :
- 550 g 62% dark couverture chocolate
- 300 g semi-liquid blackberry caramel QB
- 350 g Collage praliné QB
- 30 g Blackberry bar colouring QB
process :