Matilda Bar
A layered chocolate bar made with lemon zest almond praliné, roasted almond nibs, and a milk chocolate shell.
Ingredients
peeled almonds
water
35 g
granulated sugar
125 g
dried vanilla bean (chopped)
1
almond pieces
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
toasted almond pieces
125 g
milk chocolate
to taste
Instructions
1
Make homemade almond praliné
Spread peeled almonds in a single layer on a baking tray and bake at 170°C for 20 minutes. Cook sugar syrup to 121°C. Pour the syrup over the chopped vanilla beans and warm almonds, stir and caramelize over medium heat. Spread out on a non-stick mat to cool. Roughly chop, then grind in a grinder to a coarse textured paste. Refrigerate.
2
Make toasted almond pieces
Spread almond pieces in an even layer and bake at 170°C for 15 minutes, then let cool.
3
Make lemon praliné filling
Chop Jivara chocolate and heat to 45°C. Add both types of praliné, lemon zest, and Jivara chocolate to a Stephan mixer, blend for 2 minutes. Add tempered butter, blend for 2 more minutes. Add almond pieces and blend for a few seconds. Cool to 27°C and use immediately.
4
Prepare mold and create chocolate shell
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 to remove air bubbles, pour out excess chocolate. Scrape flat after solidification.
5
Fill and seal bottom
Fill with lemon praliné filling, leaving a 2mm gap from the mold edge. Crystallize at 16°C for 24 hours. Seal the bottom with tempered chocolate. Let solidify at 16°C, it is recommended to demold and package after 24 hours.
