Caramel crunch and praline delicrisp combine in these easy to make chocolate snack bars. Topped with Irca's joycream speculoos, they are the ideal go-to for your chocolate fix.
Crunchy layer
Ingredients1200g Praline delicrisp caramel fleur de sel 800g Chocosmart caramel crumble | MethodMelt chocosmart caramel crumble at 35 degrees and then add Praline delicrisp caramel fleur de sel. The ratio between chocosmart and pralin delicrisp must always be 40% / 60% of the total product. Place a sheet of acetate on a rigid plate, and a frame with a size of 36cm x 36cm and a height of 0.5cm into which 2kg of mixture will be poured. Place in a crystallizer at about 15 degrees until completely cooled. Place a light layer of chocolate on the bottom, once solidified, before cutting it with the guitar. |
Filling
Ingredients500g Joycream speculoos 250g Sinfonia cioccolato latte 38% | MethodMelt the chocolate at 45/50 degrees and add joy cream speculoos. The ratio with joy cream speculoos must always be double the amount of chocolate. With the help of a guitar cut rectangles of 2.5cm x 8cm. With a pastry bag and a smooth round nozzle n ° 8, dress a cylinder of ganache in the center / side of each barrett. |
Recipe courtesy of Irca
