PECANS & CARAMEL chocolate bar

Pecan Sablee

Process all the dry ingredients together with the walnuts to obtain a powder. Mix with the butter until a dough is formed, do not overbeat. Laminate 3mm and freeze. Cut 16cm and bake at 160°C for 12 minutes on a micro-perforated silicone mat. With a 15x15cm stainless teel frame, cut the cookie that will be the base of the bar and keep in the frame.

Pecan Praline 50%
Make a caramel with the sugar. Chop the caramel and process it with the pecans until you have a smooth paste.

Pecan and Chocolate Gianduja
Melt both chocolates, add the praline and mix well until the preparation is homogenized.
Temper at 28°C and place 145g of gianduja in the frame on the cookie and crystallize.

Dark Chocolate México 66% Ganache
Boil the cream with the spices, turn off and infuse for 10 minutes. Strain and reweigh the cream and make up the necessary amount. Heat the infused cream together with the invert sugar, sorbitol and glucose. Semi-melt the chocolate and add the hot cream progressively, mixing in the center with a rubber spatula to create an elastic and shiny core, a sign that the emulsion has started. Perfect the emulsion with an immersion blender. When the ganache is between 27/28°C frame 300g on the crystallized gianduja.
Crystallize for 24h at an ambient temperature of 18°C with 60% hygrometry.

Final Preparation
Cut 12 bars of 7cm long and 2.5cm wide. Place them on a grid and dip them diagonally with 66% Mexico Dark Chocolate, decorate with sea salt and pieces of chopped pecans.