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    Chocolate Almond Bars

    Uploaded by

    Mariia
    This recipe provides instructions for making chocolate almond bars. It calls for boiling sugar and water then coating slivered almonds before baking. The roasted almonds are then combined with tempered chocolate and molded into bars or made into clusters before being finished with metallic gold powder.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chocolate Almond Bars

    Uploaded by

    Mariia
    202 views2 pages
    This recipe provides instructions for making chocolate almond bars. It calls for boiling sugar and water then coating slivered almonds before baking. The roasted almonds are then combined with tempered chocolate and molded into bars or made into clusters before being finished with metallic gold powder.

    Original Description:

    Savour Recipe

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    © © All Rights Reserved

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    This recipe provides instructions for making chocolate almond bars. It calls for boiling sugar and water then coating slivered almonds before baking. The roasted almonds are then combined with tempered chocolate and molded into bars or made into clusters before being finished with metallic gold powder.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    202 views2 pages

    Chocolate Almond Bars

    Uploaded by

    Mariia
    This recipe provides instructions for making chocolate almond bars. It calls for boiling sugar and water then coating slivered almonds before baking. The roasted almonds are then combined with tempered chocolate and molded into bars or made into clusters before being finished with metallic gold powder.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CHOCOLATE ALMOND

    BARS
     RECIPE BY

    KIRSTEN TIBBALLS

    You will enjoy a crunch with each bite of these delicious chocolate almond bars. These
    can be made in clusters or with the use of a chocolate mould to regulate the size and
    weight. 
    BEGINNER

    CHOCOLATE ALMONDS
    30 MINS

    MAKES 22

    CHOCOLATE ALMONDS
    METHOD
    INGREDIENTS
    Boil the water and sugar in a saucepan until all the sugar
    50g (1.76oz) water
    dissolves. Remove from the heat and pour the prepared sugar
    67g (2.36oz) caster (superfine) sugar
    syrup over the slivered almonds and combine. Place the coated
    250g (8.82oz) slivered almonds
    almonds onto a tray lined with a Silpat mat and dust with icing
    10g (0.35oz) icing (confectioners') sugar
    sugar.
    280g (9.88oz) Callebaut 823NV milk
    couverture 33.6%
    Bake the almonds at 170°C (338°F) for approximately 10-
    QS metallic gold powder
    12 minutes. After short intervals turn over the almonds with
    a spatula to ensure even roasting. Cool the almonds at room
    EQUIPMENT temperature.
    Demarle Silpat mat
    Temper the milk chocolate ( see our online video for instruc-
    rectangle chocolate bar mould CW2269
    tions) and then combine with the roasted almonds. Using two
    teaspoons, scoop small amounts of the chocolate almond mix-
    ture into a chocolate bar mould. Once the mould is filled, place
    the bars into the fridge for 5-8 minutes and then remove from
    the mould. Brush with metallic powder to finish.

     NOTE
    You can also make the prepared mixture into clusters instead
    of using a mould. With a spoon place small heaps onto a lined
    tray and allow to set.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

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