Strawberry Temptress Bars

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Preparation info

  • Difficulty

    Complex

  • Yield:

    120

    Bars

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Nougat

Egg whites 70 g 3 oz 5%
Sugar 50 g 2 oz 4%
Sugar 450 g 16 oz 32%
Glucose syrup 450 g 16 oz 32%
Honey 200 g 7 oz 14%
Water 100 g 4 oz 7%
Vanilla bean, split and scraped 1 bean 1 bean
Confectioners’ sugar, sifted 60 g 2 oz 4%
Cocoa butter, melted 40 g 1 oz 2%
Batch Size 1420 g 51 oz 100%

Strawberry Jelly

Strawberry purée 440 g 16 oz 20%
Apple compote (see Note) 250 g 9 oz 11%
Glucose syrup 200 g 7 oz 9%
Sugar 100 g 4 oz 5%
Pectin 25 g 1 oz 1%
Sugar 825 g 29 oz 35%
Glucose syrup 390 g 14 oz 17%
Lemon juice 60 g 2 oz 2%
Batch Size 2290 g 82 oz 100%

Chocolate Almond Crisp

Sliced almonds 400 g 14 oz 44%
Kirchwasser 30 g 1 oz 3%
Sugar 50 g 2 oz 5%
Butter, melted 40 g 1.5 oz 4%
Dark chocolate, melted, tempered, at 32°C/90°F 400 g 14 oz 44%
Batch Size 920 g 32.5 oz 100%
Dark chocolate, melted, tempered, for enrobing as needed
White chocolate, melted, tempered, for drizzling as needed

Method

To Make the Nougat

  1. Combine the egg whites and the 50 g of sugar in the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  2. Combine the 450 g of sugar, 450 g of glucose syrup, honey, water, and vanilla bean and its seeds in a saucepan.
  3. Cook until the mixture reaches 115°C/239°F. Begin whipping the egg whites on high speed.
  4. When the sugar mixture reaches 128°C/262°F, remove from the heat. Remove the vanilla bean and pour the hot sugar mixture into the whites as rapidly as they will accept it without collapsing. Continue whipping on high speed for 3 minutes longer.
  5. Add the 60 g of confectioners’ sugar, mixing only to combine.
  6. Stream in the melted cocoa butter. The nougat will separate momentarily but will return to a smooth state within a minute.
  7. Spread into a frame 12 × 24 × ¼ in set on a silicone mat.
  8. When a skin forms on the nougat, smooth the top, using gloved hands.
  9. Place another frame 12 × 24 × ¼ in on top of the one containing the nougat.

To Make the Strawberry Jelly

  1. Combine the strawberry purée, apple compote, and the 200 g of glucose syrup in a saucepan.
  2. Mix together the 100 g of sugar and the pectin. Whisk into the purée mixture.
  3. Bring the mixture to a boil while stirring constantly.
  4. Add the 825 g of sugar and return to a boil while stirring.
  5. Add the 390 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 lemon juice, and pour immediately into the frame on top of the nougat.
  7. Allow to cool to room temperature, at least 1 hour.

To Make the Chocolate Almond Crisp

  1. Moisten the almonds with the kirschwasser. Toss with the 50 g of sugar.
  2. Toast in an oven at 175°C/350°F until golden. Remove from the oven and allow to cool to room temperature. Crush the cooled almonds lightly with a rolling pin.
  3. Stir the butter into the melted dark chocolate.
  4. Add the crushed almonds, mixing to combine.
  5. Roll the chocolate-almond mixture between sheets of heavy plastic to form a rectangle slightly larger than 12 × 24 in. Trim to 30 × 61 cm/12 × 24 in.

To Complete the Strawberry Temptress Bars

  1. Turn the nougat-jelly slab over so that the nougat side is facing up.
  2. Spray the nougat lightly with cold water. Remove one sheet of plastic from the chocolate layer, and invert that layer onto the nougat. Roll lightly with a rolling pin to adhere. Peel the other plastic sheet off. Allow the chocolate to set.
  3. Turn the slab over again so that the chocolate side is facing down.
  4. Cut into bars 19 mm × 8 cm/¾ × 3 in, using a chef’s knife. Enrobe in the tempered dark chocolate. When the chocolate begins to set, drizzle the bars with the tempered white chocolate. Tap the bars lightly on the table to smooth the chocolates.