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Peanut, Caramel, and Chocolate Bar

At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable gelling agent that allows you to create perfect glazes without the need for animal gelatin or pectins.

To showcase this innovation, our technical team has developed an advanced recipe that combines precision, creativity, and balance: the Black Glaze Chocolate Bar. Inside, it features a chocolate mousse, an almond sponge, a caramel center, and candied peanuts, creating a sequence of textures that surprise with every bite.

The glaze, made with Guanaja chocolate, delivers a deep shine and an intense flavor that envelops the bar in an elegant, luxurious coating. Thanks to Proglaçage, its smooth and stable application ensures a flawless finish and a visual result as striking as its taste.

The final result is a delicately soft bar that melts in the mouth, releasing the full harmony of chocolate, caramel, and nutty notes. A creation designed for chefs seeking technical precision and aesthetic excellence in every detail.

Do you dare to try this new dimension of glazing?

Peanut, Caramel, and Chocolate Bar

Ingredients

Peanut, Caramel, and Chocolate Bar
- 15g -
  Intense Peanut Sponge Cake
- 25g -
  Caramel interior
- 20g -
  Hukambi Mousse
- 15g -
  Sablé
- 10g -
  Dark chocolate glaze
- 10g - Cantonese Peanut
Intense Peanut Sponge Cake
- 210g -
  Egg white
- 100g -
  Sugar (1)
- 360g - Almond flour
- 600g -
  Whole eggs
- 100g -
  Sugar (2)
- 2g -
  Salt
- 80g -
  Soft flour
- 80g - Peaunut Paste
Caramel interior
- 600g - Trehalose
- 667g -
  35% fat cream
- 167g -
  Milk (1)
- 167g - Liquid glucose 40DE
- 5g -
  Tahitian Vanilla
- 7g -
  Salt
- 233g -
  Unsalted butter 82%
Hukambi Mousse
- 400g -
  Water (1)
- 18g - Vegan Mousse Gelatine
- 160g -
  Water (2)
- 8g -
  Albuwhip
- 70g -
  Sugar
- 50g - Cold inulin
- 280g -
  Chocolate – Hukambi Valrhona
Sablé
- 85g -
  Icing sugar
- 50g - Trehalose
- 85g -
  Pasteurized egg
- 40g - Almond flour
- 275g -
  82% fat butter
- 430g -
  Soft flour
Dark Chocolate Glaze
- 70g - Proglaçace
- 485g -
  Water
- 350g -
  Sugar
- 245g - Liquid glucose 40D
- 150g -
  70% Dark Chocolate Guanaja

Prepared by

Intense Peanut Sponge Cake
1. Whip the egg whites with the sugar.
2. Separately, mix the remaining ingredients, adding the flour at the end.
3. Gently combine the mixture.
4. Bake at 170º for 15 minutes.
Caramel interior
1. Heat the cream, milk, liquid glucose, vanilla, and salt to 90 ºC.
2. Cook the Trehalose to 200ºC.
3. Add the hot cream mixture to the Trehalose and continue whisking.
4. Maintain cooking until 105 ºC. Remove and cool to 70 ºC.
5. Add the butter and place in the refrigerator.
6. Once cold, take 300 g of caramel and mix with 37 g of milk.
7. Reserve.
Hukambi Mousse
1. Melt the chocolate to 55ºC.
2. Heat the water (1) with the Vegan Mousse Gelatine to boiling point while stirring.
3. Then pour over the chocolate mixture and emulsify with an electric mixer.
4. Separately, mix the water (2) with the Albuwhip and whip with an electric mixer. When half whipped, add the sugar mixed with the inulin. Continue whipping for about 10 more minutes.
5. Add the chocolate emulsion at 55ºC to the meringue little by little, mixing at medium speed.
Sablé
1. Mix all the ingredients and knead with a paddle.
2. Once well mixed, stretch between two silpats to 3mm thick.
3. Cut as desired and bake at 160ºC for 14 minutes.
Dark Chocolate Glaze
1. Mix the water, sugar, glucose syrup, and Proglaçage.
2. Heat to 100 °C. Melt the chocolate and emulsify the entire mixture.
3. Let cool to 40 °C and use.
Assembly: Peanut, Caramel, and Chocolate Bar
1. Bake the pre-cut shortbread between two silpains at 170º for 15 minutes.
2. Pipe the chocolate mousse until it fills one-third of the mold.
3. Arrange some peanuts and a line of soft caramel.
4. Finish with a strip of sponge cake, smooth, and freeze.
5. Unmold the entremets and glaze with the dark chocolate glaze at 40º.
6. Place on the cold shortbread.
7. Optional: Add a chocolate decoration.