Cinnamon, Bergamot and Apple Snacking Bar

Mould Decoration

Apple masking stencil. Splatter gold. Spray apple end green. Spray other end copper. Remove stencil. Cast in white chocolate.

Bergamot and Apple Pate de Fruit (1x5.5” Frame)

Ingredients

65g Bramley apple puree
65g unsweetened bergamot juice
130g caster sugar
20g sugar for the pectin
8g pectin jaune
25g glucose
2g tartaric/citric acid solution
Extra caster sugar for coating

Equipment Needed

5.5" stainless steel square frame on silicone mat on a flat tray

Method

Mix pectin and 20g sugar together.

Warm puree, bergamot juice and the 130g sugar to roughly 40C, rain in the pectin and sugar. Bring to boil then add glucose.

Cook to 107°C stirring continuously.

Remove pan from heat and stir in tartaric/citric acid solution.
Pour mixture in to the frame on a silicone mat. Leave to cool, preferably overnight, at room temperature.

Release pate de fruit from the frame, coat in sugar before cutting in to suitable sized strips to fit the mould.

Cinnamon Ganache - 2 x Snacking BAr Moulds

Ingredients

200g milk chocolate
60g water
1 tsp cinnamon
10g glucose
10g butter
Decorated and chocolate cast snacking bar moulds
Above pate de fruit, cut in to strips

Method

Bring the cinnamon, water and glucose to the boil and pour immediately over the chocolate to melt. Stir to combine then add butter and stir in.

Cool to 28°C (and good piping consistency) and pipe it to bar moulds just under half full. Place a strip of the bergamot and apple pate de fruit in each bar, making sure the filling comes up to around 2mm from the top of the cavity. Do not overfill. Leave to set for a few hours or overnight at cool room temperature, cap with tempered chocolate.