Pineapple and Caramel Snack Bar

Elaboración

• Prepare the Pineapple Caramel

  In a saucepan, bring the cream, milk, glucose, and salt to a boil.

  In a separate bowl, melt the sorbitol and gradually add the sucrose until you get a caramel.

  Carefully deglaze with the hot cream.

  Bring it to a boil again and stir in the hazelnut butter and lecithin.

  When the caramel reaches 100 °C, add the baking soda. Continue cooking until it reaches 118 °C.

  Remove from the heat, stir in the cocoa butter, and mix vigorously until emulsified.

  Pour into the mold and set aside at 14–16 °C.

  Prepare the Pineapple and Coconut Ganache

  Heat the sugars, water, FROTZ Lemon Pulp, and FROTZ Pineapple Pulp until the mixture reaches 90 °C.

  Melt the chocolate coatings together with the cocoa butter at 40 °C.

  Pour the liquids in a thin stream over the fats and emulsify.

  Blend the mixture until smooth using a blender, then stir in the shredded coconut.

  Temper the ganache to 26–27 °C.

  Pour into a frame lined with guitar paper and cover with plastic wrap.

  Assembling the Barrita

  Spread a first layer of puffed rice in the pan.

  Add the pineapple caramel and let it cool.

  Pour the ganache on top until it reaches approximately 26 °C, filling the mold to the brim.

  Let it set completely before removing it from the mold.