Salted Caramel, Apple and Honeycomb Snacking Bar

Method

These delicious little bars give your consumers something fresh and different to welcome in the springtime.

Crunchy honeycomb pieces, and smooth caramel and apple ganache offer a harmonious balance between opposing textures and flavours. A pleasure for the senses!

We used a honeycomb transfer sheet to help us differentiate and signal the flavour of the bars.

You can use whichever shaped bar mould, and coloured cocoa butter decoration you like - give this recipe a try and wow your customers this spring!

Salted Caramel

1. Place 100g of caramel (SCM312) into a bowl and warm gently in the microwave.

2. Add salt to taste.

3. Use at around 30-35*C.

Apple and Caramel Ganache

1. Bring the apple puree, glucose and invert sugar to the boil.

2. Once boiling, remove from the heat, allow to cool to around 80*C.

3. In a bowl, combine the caramel chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.

4. Cool to 35*C before filling the moulds.

Composition

1. Using a toothbrush, 'flick' pink, black and purple (pink:black mix) cocoa butter into the mould.

2. Cast the mould with Callebaut 823 chocolate.

3. Pipe the Caramel into the mould until approximately one-third-full.

4. Then sprinkle in nibbed honeycomb pieces, followed by the ganache, leaving a 2mm gap for the base.

5. Cap the chocolates with Callebaut 823 chocolate and the honeycomb transfer sheet.