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Dezaan Sarah Almond Bar

Chocolate Almond Bar

Chocolate almond bar layered with almond paste and topped with chocolate almond mousse

Servings6 portions
Print Recipe
Part 1: Ginger Chocolate Biscuit
  • 50g Unsalted Butter
  • 45g Granulated Sugar
  • 0.5g Salt
  • 25g Egg Yolks
  • 53g T55 Flour
  • 10g deZaan Rich Terracotta cocoa powder
  • 1g Ground Ginger
  • 2g Baking Powder
  1. Cream the butter and sugar on a mixing machine with the paddle attachment.
  2. Sieve all the dry ingredients with the spices.
  3. Add the egg yolk and salt and mix to a smooth paste.
  4. Add the dry ingredients in 2 stages and mix to a smooth paste. Plastic wrap and refrigerate for 1 hour.
  5. Roll onto a silpat to 1cm depth and bake at 165ºC/329ºF for 12 minutes until golden brown.
Part 2: Chocolate Almond Mousse
  • 50g Caramelised Almond Paste
  • 30g Milk Chocolate
  • 8g deZaan Terra Rossa cocoa powder
  • 100g Granulated Sugar
  • 200g Whole Milk
  • 45g Egg yolks
  • 6g Gelatine
  • 0.5g Fine Salt
  • 240g Cream
  1. Bring the milk and deZaan cocoa powder to a boil with salt.
  2. Whisk the egg yolks.
  3. Pour the hot milk over the yolks and return to the heat stirring constantly until the liquid thickens and reaches 75ºC/167ºF. Then remove from the heat.
  4. Add the bloomed gelatine.
  5. Melt the chocolate to 40ºC/104ºF, add the caramelised almond paste and the milk base and stir well, chill this base to 30ºC/86ºF
  6. Whip the cream to ribbon stage and fold into the chilled base.
  7. Pipe into moulds to set.
Part 3: Spiced Caramel Bavarois
  • 100g Granulated Sugar
  • 2g Star Anise
  • 1 Cinnamon Stick
  • 1 Cardamon Pod
  • 125g Whole Milk
  • 125g Cream
  • 8g deZaan Terra Rossa cocoa powder
  • 50g Egg Yolks
  • 10g Egg Whites
  • 18g Granulated Sugar
  • 5g Water
  • 3g Gelatine
  • 210g Whipping Cream
  1. Roast the spices in a pan on a dry heat until the aroma is released.
  2. Add the sugar in several stages until a clear caramel is formed.
  3. Deglaze with the milk, cream and cocoa powder and bring back to the boil.
  4. Whisk the yolks and pour the spiced caramel milk over the yolks, return to the heat and stirring constantly cook this base to 75ºC/167ºF.
  5. Add the bloomed gelatine and stir well, pass through a fine chiniois.
  6. Chill the base to 25ºC/77ºF.
  7. Make an Italian meringue and fold into the base.
  8. Whip the cream to ribbon stage and fold through into the base, stir well with a spatula and pipe into moulds to set.
Part 4: Salted Caramel Crunch
  • 200g Salted Caramel Sauce
  • 50g Toasted Nibbed Almonds
  • 30g Feuilltine
  • 50g Milk Chocolate
  1. Toast the nibbed almonds at 175ºC/347ºF for 8 minutes until golden brown.
  2. Melt the chocolate to 40ºC/104ºF, add the feuilltine, salted caramel sauce and almonds and mix well.
  3. Roll between two sheets of silpat to 1cm depth and leave to crystallise.
  4. Cut 8cm by 2.5cm.
Part 5: Caramelised Almond Paste
  • 200g Granulated Sugar
  • 100g Toasted Whole Blanched Almonds
  • 20g Peanut Oil
  1. Toast the almonds at 170ºC/338ºF for 10 minutes.
  2. Make a direct caramel with the sugar until a clear caramel.
  3. Add the nuts and stir until fully coated in caramel.
  4. Pour onto a silicone mat and seperate the nuts, leave to cool.
  5. Blend in a food processor with the oil to a smooth paste. Bag, ready to use.


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