Chocolate Crunch Bar Recipe - High Tea Society
Chocolate Crunch Bar recipe from Shlomi Palensya, the Pastry Chef at The Park Hyatt Sydney.
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 highteasociety.com.
Ingredients
- 75 Grams Gianduja Hazelnut Chocolate
- 130 Grams Bahibe Milk Chocolate portion 1
- 225 Grams Bahibe Milk Chocolate portion 2
- 200 Grams Hazelnut Praline Paste
- 75 Grams Cornflakes cereal (crushed)
- 4 Grams Sea salt
- 150 Grams Full cream
- 150 Grams Manjari Chocolate 64%
- 4 Grams Gelatine leaves
- 2 Eggs
- 10 Millilitres Water
- 25 Grams Sugar
- 300 Millilitres Soft whipped cream
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