Recipe for Chocolate Snack Bars by Chef Bertrand Balay

Discover the Raspberry Dark Gianduja Snack Bar Recipe: Exclusive by Chef Bertrand Balay

Discover the delicious and refined Raspberry Dark Gianduja snack recipe, crafted by pastry chef Bertrand Balay. Made using our high-quality silicone mold, this recipe combines crunchiness, sweetness, and intense flavors for a professional result. This sweet creation will delight your taste buds. Get ready to master every step with carefully selected ingredients and an easy-to-follow method.

Recipe for 30 Raspberry Dark Gianduja Snacks — Silicone Log Mold MAE Ref. 005024

Want to recreate this recipe? Find the silicone log mold directly on our online shop!

 

 

 

 

 

Step 1: Breton Shortbread with Chia Seeds

Ingredients:

• 80 g Egg yolk
• 160 g Brown sugar
• 180 g Butter
• 225 g PatisFrance pastry flour
• 8 g Volcano raising powder PatisFrance
• 60 g Chia seeds
• 5 g Fleur de sel

Method:

Whisk the egg yolks with the sugar using a paddle attachment. Add softened butter, then sifted flour mixed with raising powder. Finally, incorporate the chia seeds. (8g per insert)

Bake at 160°C for 15 minutes.

Step 2: Raspberry Fruit Paste

Ingredients:

• 500 g Starfruit Raspberry PatisFrance
• 425 g Sugar
• 25 g Confectioner’s glucose PatisFrance
• 50 g Sugar
• 12 g Yellow pectin PatisFrance

Method:

Heat the fruit pulp to 40°C. While stirring, add the mixture of 50 g sugar and pectin.

Bring to a boil, then add the rest of the granulated sugar.

Bring to a boil again, then add the glucose.

Cook to 73° Brix using a refractometer or 106°C.

Once cooked, immediately pour into a mixing bowl and cover with cling film. Stir regularly until room temperature. Blend before piping onto the snack bars.

(This recipe contains no acid to avoid over-activating the pectin.)

Step 3: Dark Gianduja with Caramelized Cocoa Nibs

Ingredients:

• 1500 g Dark gianduja PatisFrance
• 300 g Caramelized cocoa nibs PatisFrance

Method:

Melt the gianduja and add the cocoa nibs. When the mixture reaches between 24 and 27°C, pipe and smooth into 60 molds.

(30g per mold)

Assembly and Finishing Method for a Perfect Snack

Pipe the gianduja with cocoa nibs into the 60 silicone molds. Once crystallized, unmold the bars.
As soon as you finish kneading your shortbread dough, pipe it directly into the bottom of the molds. After baking, while the shortbread is still slightly warm, place the gianduja bars on top (the gianduja will stick to the shortbread).

Pipe 5 dots of raspberry fruit paste on top of each bar.

Coat these snack bars with Belcolade Arriba 66% couverture chocolate.

Ingredients

Equipment and ustensils

• Mould for snack bar

Recipe steps

• Step 1: Breton Shortbread with Chia Seeds

• Step 2: Raspberry Fruit Paste

• Step 3: Dark Gianduja with Caramelized Cocoa Nibs

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