Professional Recipes

Chocolate bar with an oat center

Made with Andoa Lactée 39%

An original recipe by Antoine Michelin

3 steps

Recipe Step by Step

01

OAT SHORTBREAD

520g All-purpose flour

800g Oats

10g Guérande salt

420g Dark brown sugar

7g Baking powder

630g European-style butter

100g Egg whites

Mix the dry ingredients in a food processor, taking care not to blend the oats too much. Mix with the flat beater in a food processor while gradually adding in the egg whites, followed by the cubed butter.
02

CARAMELIZED OATS

50g Oats

10g Water

20g Sugar

Toast the oats for about 20 minutes at 340°F (170°C). Cook the water and sugar at 240°F (115°C), then add the oats. Crumb and then caramelize the mixture. Set aside on plate until cooled.
03

CARAMELIZED OAT PRALINÉ

380g 60% ALMOND & HAZELNUT PRALINÉ

45gCOCOA BUTTER

75g Caramelized oats

Melt the COCOA BUTTER at 120-130°F (50-55°C) and mix with the PRALINÉ at around 70°F (21-22°C). Leave to set at 75-80°F (25-26°C). Blend the caramelized oats so they form large pieces and add these to the PRALINÉ. Use.

Assembly and finishing

  • 3000 g ANDOA LACTÉE 39%
  • As needed 60% Almond & Hazelnut praliné

Préparation

Make the oat shortbread then spread it to 2mm. Cut out 14.5 × 6cm rectangles. Bake in a fan-assisted oven at 340°F (170°C) for around 20 minutes. As soon as you remove it from the oven, spray both sides with melted COCOA BUTTER. Set aside.

Moulage

Use some pre-crystallized Chocolatree Red Cocoa Butter to spray the molds, taking care to create a subtle gradient in the color. Before the cocoa butter sets, sprinkle it with Mini Gold Hearts. Leave to set slightly. Use some pre-crystallized ANDOA LACTÉE chocolate to mold the bars into shape.

Turn over, leave the chocolate to spread for a few moments, smooth away any excess then leave to set. Trim any excess. Before the chocolate sets completely, apply approx. 15g of tempered praliné, followed by the shortbread, pressing it down gently.

Obturation

Slightly melt the bars’ edges using a heat gun, then seal them using some pre-crystallized ANDOA LACTÉE (this will ensure the joins are seamless). Leave to set at 60°F (17°C) until the chocolate is ready to slip out of its mold.

Meet the Chef

valrhona.com-portraits-chefs-antoine-michelin
Pastry Chef at Tain l’Hermitage

Antoine Michelin

To make the base of the bars totally smooth, apply a fine layer of tempered chocolate then immediately cover with a guitar sheet and press down, making sure to remove any air bubbles using a thin spatula.

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