Papouasie Milk Chocolate Caramel Peanut Crunch Bar

Chef Bertrand le Gallic

Prep Time

30 minutes

Category

Chocolate

Create an indulgent Papouasie Milk Chocolate Caramel Peanut Crunch Bar with layers of Belgian-style milk chocolate, silky dark chocolate ganache, buttery caramel and crunchy salted peanut butter. Created by Chef Bertrand le Gallic, this professional chocolate bar recipe brings together contrasting textures and flavours in a sophisticated confectionery creation.

The recipe features Cacao Barry Papouasie 35% Milk Chocolate as the outer shell, paired with a smooth ganache made with Callebaut 70-30-38 Dark Chocolate and Even 35% whipping cream. A layer of Callebaut caramel filling adds buttery sweetness, while Emendatori & Vayra 1905 Snick o’ Nuts Salted Peanut Butter & Peanut Crunch provides roasted peanut flavour and satisfying crunch.

Finished with a touch of Mona Lisa Studio Creative Gold Metallic Powder, this chocolate bar combines creamy, crunchy, caramel and chocolate elements with an elegant professional finish.

Papouasie Milk Chocolate Caramel Peanut Crunch Bar

Ingredients

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    • 300g Cacao Barry Milk Chocolate 35%, Papouasie - 2.5kg Coins

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    • 160g Callebaut Dark Chocolate 70% Min Cocoa, n° 70-30-38

    • 100g Even Fresh UHT Whipping Cream 35% Fat - 1L Box

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    • Callebaut Caramel Filling, Water Based - 5kg Bucket

    • 100g Emendatori & Vayra 1905 Snick o’ Nuts Salted Peanut Butter & Peanut Crunch

    • Pavoni Polycarbonate mould SPARKLING Bar PC5001 | CAN BE REPLACED WITH Any other Pavoni Bar Mould

    • Mona Lisa Studio Creative Gold Metallic Powder - 25 gr

    Directions

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      1. Temper the Cacao Barry Milk Chocolate 35%, Papouasie, melt it to 113°F–122°F (45°C–50°C), cool it down to 81°F–82°F (27°C–28°C), and warm it to a working temperature of 84°F–86°F (29°C–30°C)

      2. Pour it in the Pavoni Mould. Wait for 3-4 minutes

      3. Remove the excess chocolate and put in the fridge.

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      1. Bring the Even Fresh UHT Whipping Cream 35% Fat to a boil.

      2. Pour the hot cream over the Callebaut Dark Chocolate 70% Min Cocoa, n° 70-30-38.

      3. Allow to stand for 1 minute, then emulsify until smooth and glossy.

      4. Allow the ganache to cool slightly before filling the chocolate shells

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      1. Spray the mould with Mona Lisa Studio Creative Gold Metallic Powder

      2. Pour the tempered Cacao Barry Milk Chocolate 35%, Papouasie in the Pavoni Mould. Wait for 3-4 minutes

      3. Remove the excess chocolate and put in the fridge for 5-10 mins

      4. Pipe a layer of Callebaut Caramel Filling and spread it out evenly

      5. Pipe a layer of Emendatori & Vayra 1905 Snick o’ Nuts Salted Peanut Butter & Peanut Crunch and spread it out evenly

      6. Pipe a layer of Callebaut Dark Chocolate 70% Min Cocoa, n° 70-30-38, ganache.

      7. Finally close the chocolate bar by pouring the tempered Cacao Barry Milk Chocolate 35%, Papouasie and removing the excess with a spatula.

      8. Put it in the fridge for 10-15 mins before unmoulding