BOMBI

CHOCOLATE BAR
 RECIPE BY

KIRSTEN TIBBALLS

First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi
Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed
in milk chocolate and finished with a white chocolate garnish created with a technique
using frozen alcohol.

INTERMEDIATE


MILK CHOCOLATE
HONEY GANACHE

CARAMEL 60 MINS

BRETON SHORTBREAD

MAKES 64

BRETON SHORTBREAD
METHOD
INGREDIENTS
In the bowl of a stand mixer, combine the butter, candied
264g (9.31oz) caster (superfine) sugar
orange, caster sugar and salt. Add the egg yolks, followed by
296g (10.44oz) unsalted butter
the flour and baking powder. Press the dough into a neat flat
90g (3.17oz) candied orange, finely chopped
square, wrap in plastic wrap and leave in the fridge for at least
7g (0.25oz) salt
an hour or until required. Roll the dough out to a 270mm x
128g (4.52oz) egg yolk
360mm rectangle, approximately 5mm thick. Bake on a perfo-
400g (14.11oz) plain (all purpose) flour
rated tray with a Silpain® mat at 170°C for approximately 10
40g (1.41oz) baking powder
minutes. Dust with Mycryo cocoa butter as it comes out of the
QS Callebaut Mycryo cocoa butter
oven. Leave to cool.
EQUIPMENT

stand mixer
rolling pins
silpain mat
plastic frames large
perforated aluminium tray

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
CARAMEL
METHOD
INGREDIENTS
In a saucepan, heat the cream with the cut and scraped vanilla
430g (15.17oz) caster (superfine) sugar
bean to boiling point. Cook the sugar, glucose and water to
150g (5.29oz) liquid glucose
145°C. Stop the sugar cooking by whisking in by hand the
85g (3oz) water
butter, honey, and then the boiling liquid cream (to prevent the
6 Heilala vanilla bean
temperature of the sugar from dropping below 110°C pour in
295g (10.41oz) unsalted butter
the cream in two or three stages). Add in the salt and bicar-
58g (2.05oz) honey
bonate soda. Reheat the mixture while stirring to 119°C. Pour
575g (20.28oz) fresh cream 35% fat
on top of the prepared Breton Shortbread. Once set, cut into
6g (0.21oz) salt
individual bars.
2g (0.07oz) bicarbonate soda

EQUIPMENT

digital thermometer

HONEY GANACHE
METHOD
INGREDIENTS
Boil the cream, honey and cut and scraped vanilla bean. Pour
250g (8.82oz) fresh cream 35% fat
over the milk couverture and whisk until the couverture is melted.
30g (1.06oz) honey
Place in a bowl or on a tray with the surface covered with plastic
1 Heilala vanilla bean
wrap until it reaches piping consistency. Pipe onto the caramel
600g (21.16oz) Callebaut 823NV milk
strips with a 10mm piping nozzle.
couverture 33.6%

EQUIPMENT

disposable piping bag

10mm piping tip

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
EQUIPMENT
Trim the Breton Shortbread to fit large frames placed on top of
plastic frames large
a tray lined with a sheet of baking paper. Place an additional 3
10mm piping tip
large frames on top and fill with the hot caramel. Allow to cool
and cut 15mm strips. Pipe Honey Ganache on top of each strip
with a 10mm piping nozzle. Cut each strip into 90mm lengths
before enrobing in couverture.

FINISHING
METHOD
INGREDIENTS
Place the alcohol in a sealed container in the freezer for at least
QS 100% alcohol
an hour. Temper the white chocolate ( see our online video
QS Callebaut W2 white chocolate 28%
for instructions). Create a paper piping cone ( see our online
QS Callebaut 823NV milk couverture 33.6%
video for instructions) and fill it with the tempered white choco-
late. Pipe small amounts directly into the frozen alcohol to create
EQUIPMENT
the garnish. Strain the garnishes and seal the remaining alcohol
to avoid evaporation.
dipping fork Temper the milk couverture ( see our online video for instruc-
tions). Place each bar in the milk chocolate upside down and
flip it over and remove from the chocolate. Place the bar on a
sheet of baking paper and garnish immediately with the prepared
garnish.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.