Guanaja Marshmallow Caramel Bar

Bring the cream to a simmering boil, set aside, then add the glucose. Make a dry caramel by stirring in the sugar in three stages. Deglaze with the lightly salted butter, then add the hot cream. Cook at 235°F (115°C).

Pour the caramel into a container and set aside for at least 4 hours. Add the fleur de sel when the caramel has reached room temperature.

Mold the bar by pouring tempered GUANAJA 70% chocolate into the mold. For tempering, check out the chart specified on the back of the bag. Wait about 30 seconds, then turn over the mold to remove any excess chocolate. Refrigerate the mold for 5 minutes. Leave the chocolate to set for at least 6 hours at 60°F (16°C).

Soak the gelatin in cold water for blooming. Cook the sugar and water at 230°F (110°C). Add the melted gelatin and a scraped vanilla bean, then pour the mixture over the whipped egg whites. Whip until firm at a constant medium speed. When the marshmallow reaches a "stiff peak" texture, set aside until assembly.