Rhubarb and pistachio bars

Ingredients

150g Rhubarb puree (homemade)

10g Sosa rhubarb flavour paste

50g stock syrup 

12g Sosa Gelcrem cold

Method

Weigh all ingredients out into a measuring jug.

Using a hand blender, blend all ingredients together until all well incorporated.

Leave the mixture for 30 minutes at least to allow the Gelcrem to hydrate into the liquid.

After the 30 minutes has passed, blend the mixture again to achieve the glossy finish and final consistency.

Adjust if needed.

Place mixture into a piping bag.

Ingredients

150g Sosa Home Gourmet Pralicroc Pistachio crunchy nut cream

50g Sosa Home Gourmet Pistachio pure paste

150g Chocolat Madagascar Undeodorised Madagascan white chocolate (37%) bar

Method

Temper the white chocolate.

Add the pistachio paste and the pralicroc and mix well.

Ensure temperature of the mixture is between 29c and 30c. 

Place mixture into a piping bag.

Ingredients

Coloured cocoa butter:

In this recipe;

Sosa Powdered food colouring - white

Sosa Powdered food colouring - red

Sosa Powdered food colouring - green

Belcolade 100% pure cocoa butter buttons

Chocolat Madagascar Madagascan dark chocolate (64%) bar

Melt cocoa butter to 45c, add colouring powder and blend with a hand blender. 

Temper when required.

Method

Always start with a clean and polished mould. 

Temper your coloured cocoa butter colour (see our video on using and working with coloured cocoa butters).

Using a clean and dry paintbrush, use the brush to create the brush stroke patterns. Always use one colour at one time and allow that to dry before starting the next colour to prevent colours bleeding and mixing.

Ensure to finish with white cocoa butter as this will help to fill in any gaps and also really make the colours pop.

Once cocoa butter has fully set start tempering your dark chocolate (for more information please see on our videos on tempering chocolate).

Fill each cavity completely with dark tempered chocolate, tap the mould hard to ensure any air bubbles are removed and ensure chocolate is completely in the corners.

Turn the mould over and tap again to remove all excess chocolate, scrape the mould whilst it is still upside down to remove all leftover chocolate. 

Turn the mould back over and scrape again to ensure the top of the mould is smooth.

Place the mould upside down for 5 minutes to allow to set evenly. 

After 5 minutes place the mould back up the right way and into the fridge for 30 minutes to crystallise.

The mould is now ready for assembly.

Method

Take your coloured and shelled mould.

Pipe a layer of your rhubarb gel into each of the cavities vibrate slightly to allow the gel to flatten off.

Pipe your praline layer on and pipe to the top leaving 2mm from the surface.

Leave to crystallise overnight between 14-16c.

Once crystallised, temper some more dark chocolate.

Use a heat gun or hairdryer to very gently warm the edges of each of the bars. 

Pipe a layer of chocolate on top of each bar and tap to remove any air bubbles.

Scrape over the whole mould and ensure a flat finish

Leave the mould to crystallise and set 

Turn out the bars once completely contracted from the mould 

Enjoy!