Hi everyone! Today’s challenge is so cool, candidates had to create their own chocolate bars! So I’ve created a Chocolate bar inspired by the famous Reese’s butter cups ?? My bars are made up of a cocoa sweet crust, a layer of peanut butter mix, a layer of apple compote and a thin layer of salted caramel with crushed roasted peanuts. The bars are of course covered with chocolate ?
To make these bars I’ve used a rectangle entremet mold, and I’ve cut my bars at the end. But if you have individual molds it’s even better!
For 8 bars of 3,5x12cm:
Sweet Crust: (you’ll have some left)
- 200g of flour
- 20g of cocoa powder
- 100g of icing sugar (or granulated)
- 100g of butter
- 24g of almond power (optional)
- 40g of eggs (1 small egg)
- 1 pinch of salt
Peanut butter mix:
- 250g of peanut butter
- 40g of icing sugar
Compote:
- 400g of apples (= 3 medium-sized)
Caramel: (you’ll have some left)
- 100g of sugar
- 75g of full liquid cream
- 25g of semi-salted butter (or regular butter + 5-6 pinches of salt)
- + 95g of roasted peanuts
Icing:
- 300g of dark chocolate
- 85g of neutral oil
We’ll start with the sweet crust:
1. Cream the softened butter with the sugar. You must take the butter out of the fridge at least 1h before starting.
2, Add the egg and mix vigorously.
3. Finish off by adding the flour, cocoa powder and salt. Mix to form a ball.
4. Wrap the dough and refrigerate at least 1h.
5. Preheat the oven to 180°C/356°F fan-assisted.
6. Roll out the dough between two parchment papers to a 3mm thickness.
7. Cut a 30x12cm rectangle and remove the surplus.
8. Cook for 10-15min. The crust must be golden.
9. Let it cool down.
For the peanut butter mix:
1. Melt the peanut butter in a bain-marie or in the microwave. The peanut butter must be fluid.
2. Add the icing sugar and mix.
3. Spread this mixture over the (cold) sweet crust. Keep the mold around.
4. Freeze for ~1h.
For the compote (you can make it 1-2 days ahead):
1. Peel and cut the apples into small cubes. Place them in a saucepan with a dash of water.
2. Cook over medium heat for about 20-30min. Cover the pan and don’t forget to stir from time to time.
3. Once the apples become very soft, mix them.
4. Pour it in a bowl and let it cool down.
5. After one hour in the freezer, spread 300g of compote over the peanut butter mixture. Freeze until the compote hardens.
For the salted caramel:
1. In a wide saucepan, add the sugar.
2. Cook over medium heat until all the sugar caramelizes. You can stir with a wooden spatula at the spots where the sugar has already caramelized.
3. Heat the cream and pour it little by little over the caramel.
4. If you see some lumps left, bring the caramel to boil for a few seconds.
5. Off the heat, add the semi-salted butter (or the regular butter with the pinches of salt). Adjust the quantity of salt to your preferences.
6. Pour in a jar and let it cool down.
7. Once the compote layer has hardened, spread 100g of caramel*.
*If the caramel is too cold and hard to be spread, heat it for a few seconds in a bain-marie (or microwave) until it becomes more runny.
8. Crush the roasted peanuts and sprinkle them over the caramel layer. Freeze overnight.
It’s time to assemble!
1. Melt the chocolate in a bain-marie (or microwave).
2. Add the oil and mix.
3. Cut 3,5x12cm bars.
4. Glaze the bars with the chocolate.
5. Let the bars harden at room-temperature and then refrigerate.
Your delicious chocolate bars are ready! Enjoy!
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake
