Salted Caramel Chocolate Bar

Salted Caramel Chocolate Bar

“Classics are classic for a reason – it’s working. But replicating a classic would be boring so I like to bring something different…” – Pierrick Boyer

Serving Size

Recipe makes a 60cm x 40cm slab

 

Cook Time

20 Minutes

WHAT YOU NEED

Brownie

640g unsalted butter
425g Dark chocolate
(above 70 per cent)
550g whole eggs
640g caster sugar
325g plain flour
350g pecans, roasted and crushed

Hazelnut Crunch

1.1kg praline paste
400g paillete feuilletine
175g melted unsalted butter
250g melted milk chocolate

Dark Chocolate Mousse

300g crème anglaise
15g gelatine sheets, soaked in cold water to soften, then strained and warmed in a pot
600g dark chocolate
1.5 litre semi-whipped cream

Salted Caramel Glaze

1.5kg caster sugar
1.2kg thickened cream
25g sea salt
10g gelatine sheets, soaked in cold water to soften, then strained and warmed in a pot

Shiny Glaze

775g water
1.8kg thicken cream
2.6kg caster sugar
25g red food colouring
900g cocoa powder
180g gelatine sheets, soaked in cold water to soften, then strained and warmed in a pot
700g neutral cold glaze
1.4kg neutral hot glaze

WHAT TO DO

Brownie

Melt the butter and chocolate in a bain marie. In a large bowl, mix the eggs and the sugar with a whisk, then add to the melted butter and chocolate mixture. With a spatula, mix in the flour and the pecans. Bake in a 60cmx40cm cake tin at 160°C for 20 minutes.

Hazelnut Crunch

Melt the chocolate and the butter together. Add to the praline paste and paillete feuilletine then pour on the baked brownie base.

Dark Chocolate Mousse

Make the crème Anglaise and add the softened gelatine. Have the melted chocolate at 45°C then add to the mixture. Add the semi-whipped cream carefully to the mixture. Pour over the hazelnut crunch and place in the fridge to cool.

Salted Caramel Glaze

Melt and heat the sugar in a large pan to 160°C, stirring constantly until golden brown. Then add in the thickened cream, the sea salt and the softened gelatine. Pour directly on the brownie (leaving a little in reserve for serving) and set in the fridge.

Shiny Glaze

In a large pot, warm the water, thicken cream, sugar and red colouring together. At around 50°C, add the cocoa powder. Turn the heat up to high and mix continuously with a large whisk. When reduced until the sugar has melted, add the softened gelatine. Stir to combine and add the cold and hot glazes. Using a handheld blender, blend the mixture until smooth. When the glaze mixture has cooled to around 35°C, glaze the brownie (leaving a little in reserve for serving).

Chocolate Garnish

Temper dark chocolate and make flat, extra thin sheets. Keep a weight on the sheets to keep them flat and even. Set aside. For the toffee garnish preheat the oven to 180°C. Heat 500ml water and 500g fondant glucose to 155°C. Cool down on a silicone sheet, then blitz to a powder in a food processor. Sift a thin layer of the powder onto a silicone mat then bake in the oven for a few minutes until golden brown.

To Serve

Cut the slab into 12×2.5cm bars. Place a bar on the plate, place the chocolate garnish and the toffee garnish against the bar and pipe dots of the salted caramel and shiny glazes.

Pierrick Boyer in William Angliss Institute Great Chefs Cookbook, celebrating 75 years of William Angliss Institute.


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