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Semisweet Chocolate - 55% Cacao
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Craft and Innovation
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Chocolate Peanut Nougat
Caramel Snack BarThe ensemble of Soleil d'Or, L'Etoile du Nord, and Lever du Soleil pairs perfectly with the caramel, salt and nutty flavors, making each bite a memorable snacking experience.
Molded Shells
Directions
- 1
Using Chocolate World Mold Ref. 2125, line and empty the mold with crystallized Guittard Lever du Soleil 61% Cacao chocolate. Allow to retract, remove empty shells and reserve.
Ganache
Ingredients
- 500 g38% Guittard Soleil d’Or
- 100 g64% Guittard L’Étoile du Nord
- 300 gHeavy cream
- 50 gInvert sugar
- 7 gSorbitol
- 100 gUnsalted butter, room temperature
Ganache
Directions
- 1
Melt the milk and dark chocolate by 50%. Warm the cream, invert sugar, and sorbitol. Pour over the chocolate. Using an immersion blender, blend thoroughly.
- 2
Measure the temperature of the ganache, when the temperature reaches 104°F (40°C), add the room temperature butter and blend thoroughly.
- 3
Use the ganache when the temperature reaches 90°F (32°C).
Fleur de Sel Caramel Ganache
Ingredients
- 237 gHeavy cream
- 119 gGlucose
- 59 gInvert sugar
- 217 gGranulated sugar
- 237 gGuittard 38% Soleil d’Or
- 119 gSalted butter
- 40 gCocoa butter
- 5 gFleur de Sel
Fleur de Sel Caramel Ganache
Directions
- 1
Heat the cream, glucose, and invert sugar to 194°F (90°C); set aside.
- 2
Dry-caramelize the sugar to 379°F (193°C0. Deglaze with the cream mixture. Cool the caramel to 176°F (80°C). Pour over the chocolate and emulsify with an immersion blender.
- 3
Add the butter, cocoa butter and fleur de sel when the temperature drops to 104°F (40°C) and blend with an immersion blender. Use the ganache when the temperature drops to 90°F (32°C).
Peanut Nougat
Ingredients
- 230 gGranulated sugar, divided
- 35 gEgg whites
- 73 gWater
- 45 gGlucose
- 172 gHoney
- 10 gFine sea salt
- Glucose powder, as needed
- 203 gPeanuts, chopped
Peanut Nougat
Directions
- 1
Mix 10 g of the sugar with the egg whites in the bowl of a stand mixer.
- 2
Cook the water, remaining 220 g sugar, glucose and honey to 284°F (140°C). Pour over the sugar and egg white mixture, and whip on high speed in a stand mixer. Mix the nougat until it is developed.
- 3
Switch the attachment from the whip to the paddle, add the salt and the ground roasted peanuts.
- 4
Dust a marble surface with glucose powder and knead the nougat, then roll between 2 pieces of parchment paper to 5mm.
- 5
Cut with a 2.4ʺ (6-cm) ring cutter and reserve on a Silpat.
Assembly
Ingredients
- Dry roasted peanuts
Assembly
Directions
- 1
Pipe an even portion of the plain ganache into the mold, then gently press a nougat portion into the ganache.
- 2
Pipe some fleur de sel ganache over the nougat, then sprinkle a few dry roasted peanuts on top.
- 3
Allow to crystallize overnight at 64°F (18°C) and 60% humidity.
Enrobing
Directions
- 1
Enrobe snack bar with Guittard Lever du Soleil 61% Cacao. Use a fan setting medium/ high to remove excess chocolate. Dust snack bar with gold leaf while the chocolate is still wet.
Shop the Recipe and More
Shop the Recipe and More
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