Difficult
2Hr 15Mins
4 Bars
Prepare one day in advance: Salted butter caramel, GUANAJA 70% chocolate molding
Make on the day: Marshmallow, assembly
You will need:
- Bar mold
- mixing bowl
- thermometer
- spatula
- whisk
- mixer
Made with the products below :
SALTED BUTTER CARAMEL
Ingredients:
- 4.76 oz / 135 g Cream
- 0.53 oz / 15 g Glucose
- 4.76 oz / 135 g Caster sugar
- 1.23 oz / 35 g Lightly salted butter
- 0.07 oz / 2 g Fleur de sel
Preparation Time : 20 Mins
Leave to Sit For : 4 Hrs
Steps:
- Bring the cream to a simmering boil, set aside, then add the glucose.
- Make a dry caramel by stirring in the sugar in three stages.
- Deglaze with the lightly salted butter, then add the hot cream.
- Cook at 235°F (115°C).
- Pour the caramel into a container and set aside for at least 4 hours.
- Add the fleur de sel when the caramel has reached room temperature.
GUANAJA 70% CHOCOLATE MOLDING
Ingredients:
- 7.05 oz / 200 g GUANAJA 70%
Preparation Time : 40 Mins
Leave it Sit For : 6 Hrs
Steps:
- Mold the bar by pouring tempered GUANAJA 70% chocolate into the mold.
- For tempering, check out the chart specified on the back of the bag.
- Wait about 30 seconds, then turn over the mold to remove any excess chocolate.
- Refrigerate the mold for 5 minutes.
- Leave the chocolate to set for at least 6 hours at 60°F (16°C).
MARSHMALLOWS
Ingredients:
- 0.42 oz / 12 g Gelatin
- 2.12 oz / 60 g Water (for blooming the gelatin)
- 7.94 oz / 225 g Caster sugar
- 3.35 oz / 95 g Water
- 1 NOROHY vanilla bean
- 4.59 oz / 130 g Egg whites
Preparation Time : 30 Mins
Leave to Sit For : 30 Mins
Steps:
- Soak the gelatin in cold water for blooming.
- Cook the sugar and water at 230°F (110°C).
- Add the melted gelatin and a scraped vanilla bean.
- Pour the mixture over the whipped egg whites.
- Whip until firm at a constant medium speed.
- When the marshmallow reaches a "stiff peak" texture, set aside until assembly.
RECIPE ASSEMBLY
Ingredients:
- Peanuts
- Fleur de sel
- 7.05 oz / 200 g GUANAJA 70%
Preparation Time : 45 Mins
Leave to Sit For : 2 x 6 Hrs
Steps:
- Place peanuts in the base of the mold already molded with chocolate.
- Add 2.47oz of previously cooled caramel.
- Sprinkle with a pinch of fleur de sel.
- Pipe 1.59oz of marshmallow, then leave to set for at least 6 hours.
- Seal the bar with tempered GUANAJA 70% chocolate.
- Leave the chocolate to set for at least 6 hours at 60°F (16°C).
- Gently remove the bar from its mold.
Can I use milk chocolate instead of GUANAJA 70%?
Yes, but the final bar will taste sweeter and less intense compared to dark chocolate.
Why does the chocolate need to be tempered?
Tempering gives the chocolate a shiny finish, proper snap, and prevents white streaks from forming.
Can I add other nuts instead of peanuts?
Yes, almonds, hazelnuts, or pecans can work well with caramel and marshmallow fillings.
How should I store the finished chocolate bars?
Store the bars in a cool, dry place around 60°F (16°C) to maintain texture and shine.
What makes marshmallow chocolate bars so popular?
The combination of crunchy chocolate, soft marshmallow, caramel, and nuts creates a balance of textures and flavors that is widely loved in confectionery desserts.
