Morello Bars


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Cherry Jelly

Cherry purée 350 g 12 oz 19%
Apple compote (see Note) 200 g 7 oz 11%
Glucose syrup 160 g 6 oz 9%
Sugar 80 g 3 oz 5%
Pectin 20 g 1 oz 2%
Sugar 660 g 23 oz 36%
Glucose syrup 310 g 11 oz 16%
Citric acid solution (1 part citric acid to 1 part water) 30 g 1 oz 2%
Batch Size 1810 g 64 oz 100%


Heavy cream 190 g 7 oz 14%
Glucose syrup 80 g 3 oz 6%
Kirschwasser 120 g 4 oz 8%
Butter, very soft 50 g 2 oz 4%
White chocolate, melted, tempered, at 30°C/86°F 920 g 33 oz 68%
Batch Size 1360 g 49 oz 100%
Dark chocolate, melted, tempered, for precoating and enrobing as needed
White chocolate poodle curls, for finishing as needed


To Make the Cherry Jelly

  1. Combine the cherry purée, apple compote, and the 160 g of glucose syrup in a saucepan.
  2. Mix together the 80 g of sugar and the pectin. Whisk into the purée mixture.
  3. Bring to a boil, stirring constantly.
  4. Add the 660 g of sugar and return to a boil while stirring.
  5. Add the 310 g of glucose syrup and continue cooking over low heat while stirring until the batch reaches 106°C/223°F, or 75° Brix. This takes approximately 8 minutes of gentle boiling.
  6. Add the citric acid solution and pour the jelly into a frame 12 × 24 × ½ in set on oiled parchment paper. The jelly will fill the frame about halfway.
  7. Allow to cool to room temperature, at least 1 hour.

To Make the Ganache

  1. Combine the cream and the 80 g of glucose syrup in a saucepan. Bring to a boil, remove from the heat, and add the kirschwasser.
  2. Allow to cool to 40°C/105°F.
  3. Stir the butter into the tempered white chocolate.
  4. Pour the cream mixture over the white chocolate mixture.
  5. Using a spoon or spatula, stir in vigorous small circles outward to emulsify.
  6. 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.
  7. Pour immediately into the frame on top of the jelly.
  8. Cover with plastic wrap and allow to crystallize overnight.

To Complete the Morello Bars

  1. Remove the frame 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, using a chef’s knife. Dip in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to make waves on the surface of each bar. Garnish with white chocolate poodle curls.