Hukambi Oat Snacking Bar

Melt the cocoa butter at 122/131°F (50/55°C) and mix with the praline.

Initiate crystallization at 77/78.8°F (25/26°C).

Coarsely mix the caramelized oat flakes and add them to the praline.

Use immediately.

Roast the rolled oats for about 20 minutes at 300°F (150°C).

Heat the water and the sugar to 240°F (115°C) then add the oatmeal.

Sand the oats and then caramelize everything.

Reserve aside.

Heat the cream with glucose to 140/149°F (60/65°C) , pour half of it over the bean chocolate.

Mix using a Maryse, add the rest of the cream and mix to perfect the emulsion.

When the temperature of the ganache is between 95/104°F (35/40°C), add the tempered butter (around 64,5°F) (approx. 18°C), diced and mix again.

Pour the ganache at a temperature of 89,6/93,2°F (32/34°C) in a frame previously glued onto a cover sheet of guitar.

Leave to crystallize for 24 to 36 hours at 60,8/64,5°F (16/18°C) and 60% humidity.

Crop, cut and detail to the desired shape.

Finish crystallization and coat.

Heat the whipping cream and infuse with the lemon zest.

Warm the glucose, gradually stir in the caster sugar and cook to a light brown caramel.

De-glaze the caramel with the butter, stir in the strained cream and cook to 244°F (118°C).

Pour in a frame over 1cm high and set aside.

Mix the sugar with the pectin, then the butter and the glucose. Cook over low heat without stirring too much until the ingredients mix.

Add the warmed cocoa nibs, spread between two sheets of oven paper. Bake at 180/185°C.

Set aside in a dry place.