Dark Chocolate Bar with Caramel and Peanuts

Ingredients

Caramel Filling

• 60g Heavy Cream
• 60g Chopped Peanuts
• 50g Granulated Sugar
• 30g Salted Butter
• 20g Corn Syrup

Chocolate Ganache

• 235g Heavy Cream
• 230g Dark Couverture Chocolate
• 15g Corn Syrup

Caramel Sauce

• 90g Heavy Cream
• 50g Granulated Sugar
• 10g Corn Syrup

Directions

Caramel Filling

1. Melt the corn syrup and sugar in a sauce pot to make caramel.
2. Heat up cream and then pour over the caramel.
3. Add salt and use a hand blender to emulsify the mixture.
4. Fold in chopped peanuts.
5. Set aside and let it cool.
6. Pipe caramel filling into pre-made shells.

Chocolate Ganache

1. Place dark couverture chocolate in a bowl.
2. mix and heat up the corn syrup and cream.
3. Pour mixture while hot over the dark couverture chocolate and let sit for 1 minute.
4. Stir mixture until well melted. Use hand blender to emulsify.
5. Pour chocolate ganache on top of the caramel filling.
6. Let sit in refrigerator for 30 minutes.
7. Garnish with honey and roasted peanuts.

Caramel Sauce

1. Melt the corn syrup and sugar in a sauce pot to make caramel.
2. Heat up cream and then pour into caramel. This stops the cooking process.
3. Bring back to a boil and use the hand blender to emulsify.
4. Set aside at room temperature.