Chocolate Bar
Active Time: 20-25 minutes
Total Time: 40-45 minutes
20 servings, each row cut into four.
- Medium Perforated Baking Sheet
- 5 Line Mold
- Heat Resistant Spatula
- Pastry Brush
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Ingredients
- · 12 oz quality chocolate (Barry Callebaut or Merkens)
- · ½ cup heavy cream
- · 1 cup white chocolate chips
- · 2 -3 Tablespoon FRENCH PANTRY Strawberry Champagne Jam (or strawberry jam)
- · 3 Biscoff wafers
- · 1 cup chocolate mousse or chocolate marshmallow (8 oz chocolate with 7 oz marshmallow cream.
Instructions
- Soften marshmallow cream and mix in 8 oz melted chocolate.
- Pour into 5 Line Mold.
- Chill and cut it into bars.
- Heat the cream in a Mini Round Mold for 45 seconds.
- Add white chocolate and let sit for 4-5 minutes.
- Whisk to make the ganache.
- Add 2-3 Tablespoons FRENCH PANTRY Strawberry Champagne jam and chill.
- Melt milk or dark chocolate.
- Paint the inside of each bar mold with Pastry Brush, be sure to get in the corners/edges and chill.
- Add a thin layer of ganache to each bar.
- Ganache should be pourable but not hot.
- Pipe in a layer of chocolate mousse or chocolate marshmallow.
- Layer with Biscoff.
- Add a layer of chocolate to seal. Refrigerate to cool for 20 minutes. Unmold and enjoy!
Enjoy from our bon COOK kitchen to yours!
Recipe Credit: Lori Cooper
bon COOK Independent Consultant
