recipe
Vitamin-boost
Fabien Déal
Recipe in 1 step
Cereal bar
1| Cereals | 250 g | 21.9 % |
| Vanilla pod | 1 g | 0.0 % |
| Sorbitol | 90 g | 7.8 % |
| Sugar | 180 g | 15.7 % |
| Honey | 120 g | 10.5 % |
| Cream | 270 g | 23.6 % |
| Butter | 90 g | 7.8 % |
| COCOA BUTTER | 30 g | 2.6 % |
| ROASTED COCOA BEANS VENEZUELA | 80 g | 7.0 % |
| Grilled crushed hazelnuts | 30 g | 2.6 % |
| Total | 1141g | 100% |
Caramelize the sugar without water then lower the temperature with the cream, butter, cocoa butter and vanilla pod. Stop the cooking process at 115°C, then add the chocolate and pour into a frame. |