Cranberry and almond snacking bars

Ingredients

220g Sosa Home Gourmet pralicroc

80g Sosa Home Gourmet almond pure paste

100g Chocolat Madagascar undeodorised madagascan white chocolate (37%) bar

Method

Melt the white chocolate.

Add the praline and the almond pure paste and mix thoroughly.

Allow the mixture to cool to 30c.

Place mixture into piping bag ready for shells.

Ingredients

Dried cranberries

Method

Place pieces into the shells before piping the praline mixture.

Ingredients

Belcolade 100% pure cocoa butter buttons

Sosa Powdered food colouring - red

Sosa Powdered food colouring - green

Sosa Powdered food colouring - gold

Sosa Powdered food colouring - white

Or any other festive colour 

Chocolat Madagascar Madagascan milk chocolate (40%) bar

Method

Always start with a clean and polished mould.

Make up coloured cocoa butters in your favourite festive colours (please refer to video if more information is needed). 

Temper the cocoa butter colours.

Take a clean toothbrush, dip the toothbrush into one of your colours and then with the back of a knife, pull back the bristles flicking at the mould. Let each colour set for 2 minutes before moving on the next colour to prevent the colours bleeding together. 

Repeat this process with all your colours or until you have the desired effect. 

Leave the mould to set for 5 minutes.

Temper the milk chocolate and mould the shells for your snacking bars. (Follow our video for more information).

Allow the mould to set in a room between 16-19c.

Method

Place pieces of cranberry into your mould. 

Pipe the praline mixture on top of the cranberries and vibrate gently to ensure no air pockets. 

Fill mixture into each cavity leaving 2mm from the top. 

Allow mixture to fully set and crystalise.

Temper more chocolate and cap the bars.

Allow to fully set before turning out. 

Enjoy.