Chocolate Bar – Salted Caramel & Almond

Chaucer Products Used:

Almond Flavour Sprinkle

Ingredients

30g (1.05oz) - Salted Caramel candies of any kind, cup up into fine pieces
20g (0.7oz) Chaucer Almond Flavour Sprinkle
2.3g (0.08oz) Ground Cinnamon
0.36g (0.012oz) Maldon salt
100g (3.52oz) 40% Milk Chocolate - Tempered

Method

Step 1
Prepare the 500g (17.63oz) of milk chocolate by melting and tempering the chocolate ready to work with.
Step 2
Prepare the moulds by polishing each cavity thoroughly. Sprinkle the salted caramel and Chaucer Sprinkles across the bottom of the mould, top with a pinch of Maldon salt crystals.
Step 3
Prepare the tempered chocolate and mix in the cinnamon.
Step 4
Top the salted caramel and Chaucer Sprinkles layer with the prepared, tempered milk chocolate, filling the mould.
Step 5
Gently tap the mould to bring any air bubbles to the surface. Allow the chocolate to form crystals on the top before putting in the fridge to fully set for about 30 minutes before tapping the chocolates out of the moulds.
Step 6
*Recipe volumes are on the basis of a 155mmx75mmx9mm mould.
Step 7
*Moulds with flat segments are preferable to showcase the ingredients on the front face of the bar.

Other Ingredient Suggestions

Alternatively why not replacing Chaucer Almond Flavour Sprinkle for Chaucer Hazelnut Flavour Sprinkle and Sour Cherry to add interesting sour, crisp and crunchy texture.