Almond Caramel Bar

INGREDIENTS

Original recipe by Andrea López

Bonbon. Makes 15 units

Almond Biscuit:

50 g

Almond Powder

50 g

Flour

50 g

Butter

50 g

Brown Sugar

 

Caramel ganache with panela (raw brown sugar)

280 g

Heavy Cream

200 g

Organic panela

360 g

Ecuador 65% Dark Chocolate

35 g

Butter



METHOD

Almond Biscuit
Mix all the ingredients in the electric mixer and with the help of the shield form a dough without over beating. Laminate the dough until it reaches a thickness of 3mm and cut the desired size of the mould to use. Cook at 160°C for 12-15 min.


Caramel ganache with panela (raw brown sugar) 
Make a dry caramel with the Panela and add the hot heavy cream to form a toffee. When the mixture reaches 45°C add the chocolate. Form a ganache and at 35°C add the butter. Perfect the emulsion with an immersion blender. Place the ganache in the desired moulds and over the cookie


Assembly
Un-mould the bars and place a thin layer of tempered chocolate on top of the ganache and then place roasted sliced almonds on top. Let crystallize and cover the bars with tempered chocolate.
 

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