Credit: Mathilde de l'Ecotais

Honey chocolate bar

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Ingredients (120 pieces)

Preparing the icing

  • 2 pounds 3 ounces sugar (1 kg)
  • 7 cups heavy cream (1.65 liters)
  • 1 pound 7 ounces glucose (650 g)
  • 5 1/4 ounces butter (150 g)
  • 1 pound 1 1/2 ounces milk couverture chocolate (500 g)
  • 10 gelatin sheets

Preparing the crunch layer

  • 1 pound 1 1/2 ounces milk couverture chocolate (500 g)
  • 1 pound 8 1/2 ounces puffed rice (700 g)
  • 2 pounds 6 ounces praline (1.080 kg)

Preparing the nougat-honey cream

Icing and presentation

  • salted pine nuts (SQ)
  • caramel (SQ)


Step 1: Preparing the icing

Coarsely chop the milk couverture chocolate. Soak the gelatin sheets in cold water.

Bring heavy cream, butter and glucose to a boil. Melt sugar in a dry pan. When it becomes caramel, pour into the cream-butter-glucose mixture. Cook to 217°F (103°C) and remove from heat. At this point, add the chopped milk couverture and the strained gelatin sheets. Mix well and refrigerate.

Step 2: Preparing the crunch layer

Melt the milk couverture chocolate. Fold in praline, then puffed rice. Begin assembling the entremets by rolling out the wafer between two sheets of parchment paper to an even thickness of 1/2 inch (1 cm), using a rolling pin. Leave to set, then place the rolled out crunch in the frame, and refrigerate.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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