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Bonbons & Confections
SUPER BAR
Made with PASSION FRUIT INSPIRATION
An original L'École Valrhona recipe.Makes 5 bars.
5 stepsRecipe Step by Step
01
SUNFLOWER SEED & ALMOND INSPIRATION
100g 14029 (INSPIRATION AMANDE FEVE 3KG)
13g sunflower seeds
02
AMARANTH & PASSION FRUIT INSPIRATION
100g 15390 (INSPIRATION PASSION FEVE 3KG)
15g amaranth grain
03
ACAI BERRY & STRAWBERRY INSPIRATION
100g STRAWBERRY INSPIRATION
30g ACAI BERRIES
Melt the ingredient together
04
BEE POLLEN & ABINAO
100g 5614 (ABINAO 85% FEVE 3KG)
10g Bee pollen
05
SPIRULINA & OPALYS
100g 8118 (OPALYS 33% FEVE 3KG)
10g spirulina
Assembly and finishing
Place one of the superfoods in each section of the mold. Place 2g of amaranth grain in the mold's first section.Place 6g of acai berries in the mold's second section.Place 2g of bee pollen in the mold's third section. Place 15 to 20g of spirula-infused OPALYS in the mold's fourth section. Place 2g of chopped sunflower seeds in the mold's fifth section. Then pipe a layer of the tempered couvertures over their corresponding superfoods to fill up the bar mold. Finish off by filling up the entire mold with the couvertures.