Peanut Butter & Jelly Chocolate Bars are the ultimate nostalgic upgrade, transforming a lunchbox staple into a high-end confection. In this multi-layered masterclass, you will learn to engineer a Peanut Butter & Jelly Chocolate Bars recipe that solves the structural challenges of combining wet fruit fillings with fat-based ganaches. The goal is to create distinct, clean layers that offer a complex mouthfeel without mixing or leaking.
Designed for chocolatiers and ambitious home cooks, this course focuses on “Water Activity Management.” You will learn the systems to produce Peanut Butter & Jelly Chocolate Bars that remain shelf-stable, balancing the acidity of the fruit with the richness of the nuts.
The “Jelly” component is critical. Using standard jarred jam often leads to structural failure. Instead, we formulate a Raspberry Pâte de Fruit. We explore the pectin setting point to create a fruit layer that is firm enough to be cut and enrobed within the Peanut Butter & Jelly Chocolate Bars, yet tender enough to melt in the mouth.
This technique ensures a clean separation from the Peanut Butter Ganache. We discuss how to emulsify peanut paste with chocolate to create a creamy, pipeable layer that acts as the savory foundation for your Peanut Butter & Jelly Chocolate Bars.
Texture is what makes a candy bar addictive. This section covers the integration of Caramelized Peanuts to add a necessary crunch to the soft interior. You will learn how to position these nuts within the Peanut Butter & Jelly Chocolate Bars to ensure an even distribution in every bite.
Finally, we master the enrobing process. Whether dipping by hand or using a machine, we cover the tempering protocols required to seal your Peanut Butter & Jelly Chocolate Bars in a thin, snappy chocolate shell that protects the delicate interiors from oxidation and moisture.
What is included in the recipe?
Recommendations and rules:
CHEF COURSES
