S’mores Chocolate Bars

Group Biscuit Base
Ingredient
KG
Digestive Biscuit Crumb
0.130
Golden syrup
0.040
Butter
0.032
Total Weight: 0.202
Group Assembly
Ingredient
KG
Ready-to-Use Mallow
0.140
Dark chocolate
0.450
White chocolate
0.030
Total Weight: 0.620

Biscuit Base

Melt the butter and golden syrup together

In a bowl, combine the melted butter and golden syrup with the digestive crumb

 

Assembly

Melt and temper the dark chocolate then brush it in a thin layer into silicone chocolate bar moulds.  Once the chocolate is set, add another layer and repeat until desired thickness is achieved

Once the final layer of chocolate is set, pipe 15g of RTU mallow into each bar

Crumble 15-20g of the digestive crumb on top of the mallow and flatten down gently

Seal the biscuit with more tempered chocolate and leave the bars to set

Once set, carefully remove the chocolate bars from the moulds

If using, melt the white chocolate and drizzle it on top, finishing with any remaining digestive crumb

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Confectionery

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