Philip Khoury's Peanut Crunch Bar

Method

Peanut Crunch Bar

Head Pastry Chef of Harrods and Martellato Ambassador, Philip Khoury, joined us in the Keylink Kitchen and made this delicious snacking bar during his livestream demonstration!

This dipped, plant-based bar features 3 layers of peanut gianduja, aero and vanilla caramel that seamlessly blend together for an incredible flavour experience.

During the livestream, Philip also demonstrated how to use the Martellato Mini Guitar Cutter and Digital Meltinchoc.

If you want to follow along as you create, or see how Philip made this recipe during the livestream, click here.

Equipment

• Martellato Digital Meltinchoc 
• Martellato Mini Guitar Cutter with 22.5mm Frame
• Martellato Layering Frame Kit - 240 x 240mm
• Dipping Fork

Ingredients

For the Peanut Gianduja

• 250g Crunchy Peanut Butter
• 150g Callebaut NXT Dairy Free Dark
• 2g Sea Salt

For the NXT Aero

• 200g Callebaut NXT Dairy Free Dark
• 50g Neutral Oil

For the Vanilla Caramel

• 40g Caster Sugar
• 40g Water
• 100g Belgosuc Glucose Syrup
• 4g Vanilla Flavouring Paste
• 40g Vegan Butter

For Enrobing

• 200g Roasted Peanuts
• 250g Cacao Barry Extra-Bitter Guayaquil, tempered - Philip used the Meltinchoc for this!

Method

Step 1 - Peanut Gianduja

1. Temper the NXT chocolate and stir into the peanut butter, adding the salt as your stir
2. Once combined, spread the gianduja over a 5mm layer of the 24cm frame

Step 2 - NXT Aero

1. Temper the chocolate, then mix well with the neutral-favoured oil in a bowl, until combined
2. Transfer the mixture into a cream whipping gun, close and charge the cannister of NO₂.  Shake thoroughly, about 30 times, then allow to cool slightly.  The mixture should be light and fluffy - dispense a small amount to test before moving onto the next step
3. Dispense the aero into the frame and very gently scrape to level.  Once levelled, leave to set/fully crystalise - this should take around 2 hours

Step 3 - Vanilla Caramel

1. In a small saucepan, heat the caster sugar, allowing it to melt until it starts to brown and caramelise
2. Once the sugar starts caramelising, deglaze it with water and vanilla paste, then add the glucose
3. Cook the syrup until it reaches 108°C
4. Add in the butter and remove from the heat
5. Pour the mixture into a small containter, and either blend or mix thoroughly with a palette knife
6. Once blended, transfer to a piping bag and allow to cool to 19°C

Assembly and Finishing

1. Cut the gianduja and aero base on the guitar cutter into 22.5mm strips, then into bars
2. Pipe a line of caramel onto the bars, then dip them into nibbed, roasted peanuts, pressing the bars nut-side-down onto a flat surface to ensure they don't come loose
3. Usin the dipping fork, dip the bars in the tempered Guayaquil and leave to set