BELCOLADE Triple Delight Chocolate Bars

• Heat up the sugar, glucose, and cream to 90°C using a cooking pan. Ensure the sugar is well dissolved and continue boiling until 120°C, using a whisk to mix continuously.
• Meanwhile, mix the water, star anise, sugar, and invert sugar and heat in the microwave for 30 seconds. When the caramel reaches 120°C, add this syrup to the caramel off the cooking plate.
• Mix well and reheat to boil until 118°C, then add the Belcolade  Origins Noir Philippines 68% Cacao-Trace and Cocoa Butter
• Pour the mixture into a square mold of 27x37 cm and 2 mm high. Let set for the next step

• Make a caramel with the sugar and add the PatisFrance hazelnut on top, then place over a Silpat. Sprinkle the sesame seeds over and let cool down.
• Blend the mixture in a cutter/blender until reaching a smooth paste.
• Melt the chocolate with the cocoa butter until 40°C, then mix with the sesame praline. Cool this preparation down to 26-28°C and spread it over the previous caramel anis layer with a thickness of 2 mm.

• Heat the cream with the invert sugar, sorbitol, butter, and coffee beans. When it reaches boiling point, cover the cooking pan with fresh film and let set for 15 minutes.
• Reheat the mixture and strain through a sieve onto the Belcolade Origins Noir Philippines Cacao-Trace and Cocoa Butter
• Create a good emulsion using an emulsion blender and spread over the two previous layers with a thickness of 6 mm.

Cut the required shape out of the square and enrobe with tempered Belcolade Origins Noir Philippines 68%.