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Professional
Chocolate bar with an oat center
Made with Andoa Lactée 39%
An original recipe by Antoine Michelin
3 stepsRecipe 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
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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