Crunchy Milk Chocolate Bars

Indulge in the exquisite flavors of the Crunchy Milk Chocolate Bars Michelin Star plated dessert. Imagine a decadent milk chocolate mousse bar with a hazelnut-wafer crunchy base, perfectly complemented by a scoop of refreshing banana lime ice cream. To add a tropical twist, this dessert is elegantly finished with a vibrant mango-banana brunoise. The combination of rich chocolate, nutty crunch, and fruity accents creates a harmonious symphony of taste and texture that is sure to captivate your senses. Watch the full video to discover the secrets behind this luxurious treat and elevate your dessert game to a whole new level.

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Indulge in the exquisite flavors of the Crunchy Milk Chocolate Bars Michelin Star plated dessert

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Caramelized Nuts

Toast nuts in a hot skillet or in the oven for about 10 minutes. Let cool. Meanwhile, make caramel a sec (dry caramel). In a hot saucepan stir in powdered sugar over medium high heat and cook until it turns brown but not dark brown. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts on a silicon mat and let cool completely. Break into pieces (save some for decoration). While the food processor is running throw in the broken caramelized nuts and blend for 5 minutes or until completely smooth. Add a drizzle of hazelnut or neutral oil if needed. Save 7ounces/210g for the praliné crunch and refrigerate what’s left for later use.

Praliné Crunch

Melt milk chocolate at 105ºF/41ºC. Mix the melted chocolate with the praliné and add feuillantine, or corn flakes. Spread the mixture on silicone mat, cover with plastic wrap and make a flat 1/4''/0.6mm thick rectangle. Freeze crunch to harden and cut out a 11.5''x8''/29x20cm perfect rectangle. Save trimmings for later use. Place the crunch slab inside the baking tray lined with plastic wrap and store in the refrigerator before adding the mousse.

Milk Chocolate Mousse

Whip heavy cream (400g) to soft peaks and chill. Soak gelatin in cold water to soften and drain. In a saucepan, bring milk and heavy cream to 95ºF/35ºC, then whisk in egg yolks or blend using an immersion blender. Cook mixture whisking constantly on medium heat to 185ºF/85ºC. Do not boil. Turn off heat and whisk in the gelatin. Pass through a fine sieve over the milk chocolate. Allow the mixture to sit for a couple of minutes. Mix it up and let the chocolate creme Anglaise to cool to 105ºF/41ºC then fold in the whipped cream. Spread the milk chocolate mousse over the crunchy praliné, and tap gently to even it up. Freeze overnight. Flip and free frozen mousse from the baking tray. Place in the refrigerator a couple of hours prior dividing into bars. Trim all sides and cut the rectangle in half lengthwise and make 16 bars. Place chocolate bars back in the freezer for at least 6 hours before glazing.

Mirror Chocolate Glaze

Soak gelatin in cold water to soften, and drain. In a saucepan bring water, sugar and corn syrup to a boil. Turn heat off and mix in the condensed milk along with the soften gelatin. Pour the liquid over the chocolate and blend. Sieve, and tap to remove air bubbles and refrigerate overnight.

Glazing

Warm up mirror glaze to 90ºF/32ºC. Make 2 batches. Arrange bars on a wire rack and a place over a baking tray lined with plastic wrap. Glaze chocolate bars once then save the chocolate glaze that is dripping over the wrap and freeze bars for 30 minutes. Repeat with remaining bars. Thaw the glazed bars an hour at room temp or overnight in the refrigerator before plating. Chocolate bars can be served alone.