Matilda Bar
A filled chocolate bar composed of lemon zest almond praline, roasted almond pieces, and a milk chocolate coating.
Story
The Matilda Bar is a layered chocolate confection that brings together bright citrus notes with rich nutty depth. A smooth lemon zest almond praline forms the heart of the bar, sprinkled with roasted almond pieces for satisfying crunch, all enveloped in a creamy milk chocolate shell.
Ingredients
peeled almonds
water
35 g
caster sugar
125 g
dried vanilla pod (chopped)
1 pod
chopped almonds
150 g
Jivara milk chocolate (Valrhona)
300 g
almond praliné (60/40 (Valrhona))
710 g
homemade almond praliné
100 g
lemon zest
20 g
butter (La Viette)
40 g
roasted chopped almonds
125 g
milk chocolate
as needed
Instructions
1
Making homemade almond praline
Spread almonds in a single layer on a tray, bake at 170°C for 20 minutes. Cook sugar syrup to 121°C. Pour the syrup over chopped vanilla pod and warm almonds, stir-fry over medium heat to caramelize. Pour onto a non-stick mat to cool. Roughly chop, then process in a grinder into a granular paste. Refrigerate.
2
Making toasted chopped almonds
Spread chopped almonds in a single layer, bake at 170°C for 15 minutes, then cool.
3
Making lemon praline filling
Chop Jivara chocolate and heat to 45°C. Place both pralines, lemon zest, and Jivara chocolate in a Stephan mixer, mix for 2 minutes. Add tempered butter, mix for 2 minutes. Add toasted chopped almonds and mix for a few seconds. Cool to 27°C and use immediately.
4
Mold preparation and shell coating
Use a standard bar mold (7.5 x 15.5 cm), wipe with a cotton cloth, and temper to 22°C. Pour in tempered milk chocolate, tap gently to release air bubbles, and pour out excess chocolate. Once set, scrape flat.
5
Filling and sealing the bottom
Fill with lemon praline filling, leaving 2 mm from the mold edge. Crystallize at 16°C for 24 hours. Seal the bottom with tempered chocolate. Set at 16°C; recommended to demold and package after 24 hours.
