Barre Snacking Blanc Feuilletine - Passion Coco

Melt at 45°C

Add

Use table top method to crystallize at 24°C, then fill moulds with 10 g of mixture per bar.

Heat to 40°C

Mix together

Pour into the passion fruit purée. Cook to 60° Brix.
Leave to cool to 20°C, then fill 2/3 of each bar.

Boil

Add

Leave the mixture to infuse for 30 minutes.

Pass through a conical strainer and obtain

Add

Heat the mixture to 80°C.

Pour onto

Leave to cool to 26°C and fill the bar. Seal with Zéphyr™ White Chocolate 24 hours later.

Mix 90 g of alcohol with 10 g of edible gold dust.

Use a brush to sprinkle some gold droplets into the polycarbonate Snacking Bar mould. 

Temper some yellowy-orange coloured cocoa butter in the bottom of the mould.

Line mould with tempered Zéphyr™ White Chocolate.