Caramel Peanut Molded Bars
Dark chocolate bars filled with indulgent salted caramel and a crunchy peanut and gianduja praliné.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.callebaut.com.
Cooking tools:
- Stove
- Saucepan
- Metal tray
- Silicone baking mat
- Whisk
- Spatula
- Oven
- Chef's knife
- Recipient
- Fine-mesh sieve
- Instant-read thermometer
- Immersion blender
- Microwave
- Kitchen shears
- Bowl scraper
- Scraper
- Piping bag
- Mixing bowl
- Heat gun
- Spoon
- Parchment paper
- Spray gun
- Soft cloth
- Melting kettle
- Offset spatula
- Rolling pin
- Marble slab
- Plastic wrap
- Kitchen towel
- Measuring cup
Ingredients
- 31 gSugar
- 35 gWater
- 50 gHoney
- 384 gPeanuts, roasted
- Q.S.Callebaut mycryo
- 200 gHeavy cream 35%
- 2 gMadagascar vanilla bean
- 2 gFleur de sel
- 150 gSugar
- 50 gGlucose syrup de 38
- 100 g
- Q.S.Mona lisa power flower - red
- 55 gPeanuts, roasted
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