I was first introduced to the concept of a chocolate sharing bar by chef Migoya of Hudsons Chocolate. The fun of having a larger, more elaborate chocolate candy bar for entertaining really appeals to me.
The mould is first filled with a liquid caramel.
Followed by a mixture of milk chocolate, feuillentine, roasted pecans, cacao nibs and chocolate covered popping candy.
Topped with truffles filled with a coffee ganache.
The bar is frozen for several hours, then sprayed with brown cocoa butter for a velvet finish.
The bar is then topped with caramel chantilly, sprinkled with toffee bits, pecans and cacao nibs. Garnished with gold leaves.
No comments:
Post a Comment