Sol Food Bars


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Tomato Jelly

Water 320 g 11 oz 12%
SunDried tomatoes 80 g 3 oz 3%
Apple compote (see Note) 230 g 12 oz 13%
Glucose syrup 750 g 27 oz 28%
Sugar 90 g 3 oz 3%
Pectin 20 g 1 oz 1%
Sugar 750 g 27 oz 28%
Glucose syrup 350 g 12 oz 12%
Citric acid solution (1 part citric acid to 1 part water) 30 g 1 oz <1%
Batch Size 2620 g 97 oz 100%

Balsamic and Lemon Thyme Ganache

Heavy cream 180 g 6 oz 17%
Lemon thyme 5 g 0.25 oz <1%
Milk as needed
Glucose syrup 60 g 2 oz 6%
Balsamic vinegar 60 g 2 oz 6%
White chocolate, melted, tempered, at 30°C/86°F 700 g 25 oz 71%
Salt 1 tsp 1 tsp <1%
Batch Size 1005 g 35.25 oz 100%
Dark chocolate, melted, tempered, for precoating and enrobing as needed
Maldon salt, for finishing as needed


To Make the Tomato Jelly

  1. Place the water and sundried tomatoes in a small saucepan. Bring to a simmer and cook, covered, for 5 minutes.
  2. Remove from the heat, cover, and let steep for 10 minutes.
  3. Purée the tomato mixture in a food processor until smooth.
  4. Combine the tomato purée, apple compote, and the 180 g of glucose syrup in a saucepan.
  5. Mix together the 90 g of sugar and the pectin. Whisk into the tomato mixture.
  6. Bring the mixture to a boil, stirring constantly.
  7. Add the 750 g of sugar and return to a boil while stirring.
  8. Add the 350 g of glucose syrup, and continue cooking over low heat, stirring, until the batch reaches 106°C/223°F, or 75° Brix. This takes approximately 8 minutes of gentle boiling.
  9. Add the citric acid solution and pour the jelly into a frame 12 × 24 × ⅜ in set set on oiled parchment paper.
  10. Allow to set until cooled completely, about 1 hour. May be left overnight if desired.
  11. Place another frame 12 × 24 × ¼ in on top of the one containing the tomato jelly.

To Make the Balsamic and Lemon Thyme Ganache

  1. Combine the cream and lemon thyme in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the lemon thyme in the cheesecloth to extract the maximum amount of flavor possible.
  3. Return the cream to 180 g by adding milk.
  4. Add the 60 g of glucose syrup to the flavored cream mixture. Bring to a boil.
  5. Remove from the heat, add the balsamic vinegar, and allow to cool to 40°C/105°F.
  6. Pour the cooled cream mixture over the tempered white chocolate. Add the salt.
  7. Using a spoon or spatula, stir in vigorous small circles outward to emulsify.
  8. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  9. Pour the ganache immediately into the frame on top of the cooled tomato jelly. Spread the ganache into an even layer. Cover with plastic wrap and allow to crystallize overnight.

To Complete the Sol Food Bars

  1. Remove the frames from the slab.
  2. Precoat the jelly side of the slab with the tempered dark chocolate.
  3. Cut into bars 19 mm × 8 cm/¾ × 3 in. Enrobe in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to make a diagonal waves on top of each bar. Garnish with the Maldon salt.