Coffee Crunch Bars

Bar and Bouchées

Made with: JIVARA 40%

Steps: 2

Makes 39 chocolate bars.

Recipe steps

COFFEE PRALINÉ CRUNCH

  1. Mix the CRUNCHY ALMOND/HAZELNUT PRALINÉ with the COCOA BUTTER and the JIVARA 40% couverture melted together to 45–50°C. (113–122°F).
  2. Temper to 26°C (79°F). Add the crêpe dentelle pieces and the ground coffee and use immediately.

Assembly and finishing

Pour the Crunchy Praliné into a 34 x 34cm frame 4mm high placed on an acetate sheet that has been coated with milk chocolate couverture. Leave to set for 24 hours at 16°C (61°F) and then cut out 9 x 3cm rectangles. Pour the Jivara Praliné into 3cm silicone spherical molds and leave to set for 24 hours at 16°C (61°F). Slightly melt the surface of the bars using a heat gun and stick three half-spheres on top. Coat with milk chocolate couverture using a blower on medium speed. Decorate each half-sphere with ground coffee mixed with gold powder.

Need Help?

FREQUENTLY ASKED QUESTIONS

Have a question about Valrhona, this website, or technical questions about your recipe?

See our answers

Send us your questions by email.

Send a message
Download in progress
Close