Balance in Bar Form

Making artisan layered candy bars requires a working understanding of each of the centers involved and how the centers and inclusions may interact. One layer impacts another in terms of moisture migration, fat migration, sensitivity to heat, and ease of cutting and handling. All this must be considered in light of the flavors and textures each center brings to the finished bar.

The best composite candy bars are a study of contrasting and complementary flavors, textures, and colors. If one component of a bar is very soft and sweet—like a white chocolate ganache—others should provide contrasting flavors such as the tartness of fruit or the bitter edge of a dark caramel and should balance the soft texture with crunch, chewiness, or another contrasting mouthfeel. Contrasting colors add considerable visual interest to bars that are designed to be eaten in more than one bite. When properly formulated and constructed, a bar should have elements that work together so that the finished product is neither too sweet nor too chewy, too firm, too tart, or too rich; all the components must work together to create precisely the desired balance.