Caramel-Hazelnut Crunch Bar by Frank Carrieri | Pastry Arts

Ingredients

• 77 g Cacao Barry Deodorized Cocoa Butter
• 228 g Callebaut 823 Milk Chocolate
• 120 g Cacao Barry Hazelnut Paste 100%
• 533 g Cacao Barry Hazelnut Praliné 50%
• 12 g sea salt
• 180 g Rice Krispies cereal
• 98 g butter, cold
• 98 g granulated sugar
• 98 g cake flour
• 1 g fine sea salt
• 98 g American Almond Almond Flour, blanched
• 8 g lime zest
• 471 g heavy cream
• 47 g glucose syrup
• 141 g granulated sugar
• 38 g butter
• 3 g fine sea salt
• 833 g Callebaut 823 Milk Chocolate
• 107 g grapeseed oil
• 60 g Cacao Barry Cacao Nibs