Bruno Albouze Crunchy Milk Chocolate Bars

Crunchy Milk Chocolate Bars

Yields16 ServingsPrep Time2 hrs 30 minsCook Time10 minsTotal Time2 hrs 40 minsDifficultyAdvancedRating


Caramelized Nuts
 100 g Almonds, crushed
 100 g Hazelnuts, crushed
 2 g Salt
 200 g Sugar
Praliné Crunch
 210 g Praliné
 120 g Milk chocolate couverture
 120 g Feuilletine, or crushed corn flakes
Milk Chocolate Mousse
 130 g Heavy cream
 130 g Milk
 40 g Egg yolks (2)
 3 g Gelatin sheets
 400 g Milk chocolate
 400 g Heavy cream, whipped
 300 g Water
 250 g Sugar
 350 g Glucose, or corn syrup
 200 g Condensed milk
 26 g Gelatin sheets
 300 g Dark, or milk chocolate
Banana-Mango Brunoise
 400 g Mango
 300 g Banana
 5 g Lime zest
 20 g Lime juice



Use a 9.5''x13''x1''/24x33x2.5cm baking tray. Make 3 days ahead. This dessert is best served with banana lime ice cream (Look up for the recipe).

Caramelized Nuts

Toast nuts in a hot skillet or in a 375ºF/190ºC preheated 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. Save 7 oz/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.


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 gelatin. Pour the liquid over the chocolate and blend. Sieve, and tap to remove air bubbles and refrigerate overnight.


Warm up 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 glazed bars an hour at room temp or overnight in the refrigerator before plating. At this point the chocolate bars are delicious served alone.


Cut fruits into 1/16’’/ 1.5mm cubes. Mix with lime juice and zest. Passion fruit puree can be added to taste.


This is a plated dessert that can be enjoyed by itself with some cracked caramelized nuts, or best served with some mango-banana brunoise and banana lime ice cream. Enjoy!

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