Salted Caramel Chocolate Bar

Yield: 65 Servings
Inti 52% Chocolate Ganache
Heavy Cream
6.7oz (190g)
Pastry Ideale Glucose Syrup (505092)
2.1oz (60g)
Inti 52% Pacha Ganache Couverture (686052)
11.3oz (320g)
Butter2.8oz (80g)

In a saucepan bring the cream to boil with the glucose syrup. Remove from the heat and pour over the chocolate. Add butter with an immersion blender when the ganache is at 90ºF/32ºC. Allow to cool to 80ºF/27ºC before using.

Inti 73% Nina Bittersweet Couverture (686073), Tempered
As needed
Pastry Ideale Caramel Filling & Flavoring (696001)
18.3oz (520g)
Fleur de Sel
As needed
PCB Creation Daisies, White Chocolate (616319)
As needed

Cast mold once with tempered couverture. Pipe the caramel paste into the molds until ½ full, sprinkle with fleur de sel.  Top off with 52% Ganache, and allow ganache to set before sealing with tempered couverture. Refrigerate until couverture has fully released from the molds before unmolding.  Pipe a small dot of tempered couverture onto the outside of the shell and garnish with a white chocolate daisy.