California Raisin Bar

AuthorCalifornia Raisins
Rating

STEVEN ONG | PASTRY CHEF, INTERCONTINENTAL SINGAPORE

California Raisin Bar
Yields1 Serving
California Raisin Paste
 180 g California Raisins
 18 g fine Jamaican rum
 18 g yellow pectin
 100 g sugar
 500 g frozen pineapple purée
 25 g beetroot, blended to extract juice
 45 g glucose
 400 g sugar
 6 g citric acid
Hazelnut Puffy Rice Crispy
 150 g Guanaja 40% Lactee
 50 g cocoa butter
 450 g hazelnut praline 50%
 125 g hazelnut paste
 280 g puff rice crispy, chopped coarsely
GARNISH
 Alpaco 66% dark couverture
 Lollipop stick
 Metallic red colourant
California Raisin Paste
1

Soak California Raisins in rum for 12hrs.

2

Mix pectin with 100g sugar. Add pineapple purée and beetroot juice, and bring to a boil.

3

Add in glucose and 400g sugar. Cook to 106°C or 75°Brix in refractometer.

4

Add citric acid and allow to cool.

5

In a food processor, blend the warm pineapple paste with the rum-soaked California Raisins gently to get a coarse texture of raisins.

6

Pour the paste into a frame of 4mm thickness, and set aside.

Hazelnut Puffy Rice Crispy
7

Combine Guanaja Lactee with cocoa butter, and melt to approximately 38°C. Then add to the hazelnut praline and paste.

8

Gently incorporate the chopped puff rice crispy, making sure that the puff rice crispy is well coated.

9

Immediately pour the mixture on top of the hardened pineapple paste to a thickness of 5mm (total 9mm with the pineapple paste).

TO ASSEMBLE
10

Temper Alpaco 66% dark couverture and pour over a frame with plastic acetate underneath. The thickness of couverture is approximately 1 to 1.5mm.

11

Before it fully crystalises, cut the couverture to a size of 8cm x 4cm and leave aside. Place the layered hazelnut puff rice crispy and pineapple California Raisin paste on top of a piece of couverture and allow to crystalise.

12

Cut the whole chocolate bar and sandwich the other side with another piece of dark couverture sheet.

13

For extra finishing place a 'handle, like a lollipop stick, to the corner of the chocolate bar and brush gently with metallic red colourant.

Category, Cooking Method,

Ingredients

California Raisin Paste
 180 g California Raisins
 18 g fine Jamaican rum
 18 g yellow pectin
 100 g sugar
 500 g frozen pineapple purée
 25 g beetroot, blended to extract juice
 45 g glucose
 400 g sugar
 6 g citric acid
Hazelnut Puffy Rice Crispy
 150 g Guanaja 40% Lactee
 50 g cocoa butter
 450 g hazelnut praline 50%
 125 g hazelnut paste
 280 g puff rice crispy, chopped coarsely
GARNISH
 Alpaco 66% dark couverture
 Lollipop stick
 Metallic red colourant

Directions

California Raisin Paste
1

Soak California Raisins in rum for 12hrs.

2

Mix pectin with 100g sugar. Add pineapple purée and beetroot juice, and bring to a boil.

3

Add in glucose and 400g sugar. Cook to 106°C or 75°Brix in refractometer.

4

Add citric acid and allow to cool.

5

In a food processor, blend the warm pineapple paste with the rum-soaked California Raisins gently to get a coarse texture of raisins.

6

Pour the paste into a frame of 4mm thickness, and set aside.

Hazelnut Puffy Rice Crispy
7

Combine Guanaja Lactee with cocoa butter, and melt to approximately 38°C. Then add to the hazelnut praline and paste.

8

Gently incorporate the chopped puff rice crispy, making sure that the puff rice crispy is well coated.

9

Immediately pour the mixture on top of the hardened pineapple paste to a thickness of 5mm (total 9mm with the pineapple paste).

TO ASSEMBLE
10

Temper Alpaco 66% dark couverture and pour over a frame with plastic acetate underneath. The thickness of couverture is approximately 1 to 1.5mm.

11

Before it fully crystalises, cut the couverture to a size of 8cm x 4cm and leave aside. Place the layered hazelnut puff rice crispy and pineapple California Raisin paste on top of a piece of couverture and allow to crystalise.

12

Cut the whole chocolate bar and sandwich the other side with another piece of dark couverture sheet.

13

For extra finishing place a 'handle, like a lollipop stick, to the corner of the chocolate bar and brush gently with metallic red colourant.

California Raisin Bar