"Matchstick" Candy

26.05.2023

"Matchstick" Candy

Ingredients for pecan gianduja

625 g — pecan
94 g — sugar
156 g —almond praline Callebaut
625 g —dark chocolate Callebaut
2 g — salt

Ingredients for candies — first layer

600 g — pecan gianduja
6 g — instant coffee
25 g —wafer crumbs Callebaut

Ingredients for candies — second layer

445 g — pecan gianduja
194 g —cream 32% Debic
55 g — glucose syrup
21 g — sorbitol
21 g — dextrose
28 g —cocoa butter Barry Callebaut
35 g — Baileys liqueur

Decoration ingredients

PECAN GIANDUJA:

Roast pecans at 160°C for 20 minutes. Prepare a paste from pecans, sugar, and almond praline in a cutter or melanger. Finally, add chocolate melted to 45°C and salt. Once the gianduja is smooth, cool it to 25°C and pour into a frame to crystallize.

CANDY PREPARATION:

For a 30x30 cm frame with a height of 1.5 cm. First layer: Crush wafer crumbs and instant coffee as finely as possible. Melt the gianduja to 45°C, mix with the wafer crumbs and coffee, cool to 25°C, and pour into the frame. Second layer: Heat cream with all types of sugar to 85°C. Pour over the gianduja and cocoa butter. Blend with an immersion blender to create an emulsion. Add liqueur and blend again. Pour over the first layer and leave to crystallize for 10-12 hours at 14-17°C.

DECORATION:

Cut into bars using a 1.5 cm guitar cutter. Coat with tempered Gold chocolate. After the chocolate has fully crystallized, create a wood texture using a stiff brush. Dip one end of the bar into milk chocolate.

Tip: Making this candy in a bar shape is optional. For a standard cut candy, use a 1 cm high frame and reduce the ingredients for each layer by 25%.

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