Directions:

CRUNCHY ENERGY BAR

• 1. Toast the sunflower seeds and chopped hazelnuts.
• 2. Crush the cornflakes and dice the dried fruits into small cubes.
• 3. Melt the Gianduja and chocolate couverture. Combine with remaining ingredients.
• 4. Spread out to a thickness of 5 mm inside a mold, chill, and cut into 2 cm x 12 cm bars (20g each).

CHOCOLATE GANACHE

• 1. Heat the cream with invert sugar, glucose, and sorbitol to 167°F.
• 2. Pour over the chocolate couverture and Fusion Vanilla. Stir and cool to 98.6°F. Add butter and stir again.
• 3. Cool to 88°F and pipe onto bars that have been precoated in dark chocolate couverture. Add the crunchy bars and seal with additional couverture.