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  • Cheesecake Bar - Cacao Barry

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    Pavel
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    This document provides a recipe for a cheesecake bar with six steps: 1. A cheesecake mousse is made with cream cheese, sugar, milk, gelatin, and sour cream. 2. A graham sable is made by grinding almonds, mixing with butter and eggs, and incorporating flours. 3. A strawberry balsamic compote is made by heating strawberry puree, balsamic vinegar, sugar, and pectin. 4. Decorations of cocoa butter are sprayed in molds and white chocolate shells are made. 5. The cheesecake mousse, compote and sable are piped into the molds

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    Cheesecake Bar _ Cacao Barry

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    This document provides a recipe for a cheesecake bar with six steps: 1. A cheesecake mousse is made with cream cheese, sugar, milk, gelatin, and sour cream. 2. A graham sable is made by grinding almonds, mixing with butter and eggs, and incorporating flours. 3. A strawberry balsamic compote is made by heating strawberry puree, balsamic vinegar, sugar, and pectin. 4. Decorations of cocoa butter are sprayed in molds and white chocolate shells are made. 5. The cheesecake mousse, compote and sable are piped into the molds

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    821 views4 pages

    Cheesecake Bar - Cacao Barry

    Uploaded by

    Pavel
    This document provides a recipe for a cheesecake bar with six steps: 1. A cheesecake mousse is made with cream cheese, sugar, milk, gelatin, and sour cream. 2. A graham sable is made by grinding almonds, mixing with butter and eggs, and incorporating flours. 3. A strawberry balsamic compote is made by heating strawberry puree, balsamic vinegar, sugar, and pectin. 4. Decorations of cocoa butter are sprayed in molds and white chocolate shells are made. 5. The cheesecake mousse, compote and sable are piped into the molds

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 4

    30.01.2021 г.

    Cheesecake Bar | Cacao Barry

    Tablets

    Cheesecake Bar

    Created by
    Melissa Coppel
    Cacao Barry Ambassador

    Level

    Dosage
    Use 8 molds of log style snacking bar molds

    Steps
    1- Cheesecake mousse
    2- Graham sable
    3- Strawberry balsamic compote
    4- Decor
    5- Assembly
    6- TECHNICAL TIPS: knowing the aw

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1992/cheesecake-mousse-graham-sable-strawberry-balsamic-compote 1/4
    30.01.2021 г. Cheesecake Bar | Cacao Barry

    1 - Cheesecake mousse
    Ingredients
    260 g Philadelphia type cream cheese
    65 g granulated sugar
    39 g milk
    3 g silver gelatin leaves
    84 g sour cream
    195 g whipped cream

    Bloom gelatin sheets in ice cold water.


    Warm milk and melt the gelatin leaves in it.
    Whip cream cheese & sugar.
    Add sour cream then the milk & gelatin mix.
    Fold in the soft whipped cream.
    Place in a piping bag. Keep in a cooler until ready to use.

    2 - Graham sable
    Ingredients
    50 g powdered sugar
    170 g softened butter
    100 g Marcona almonds
    2 g sea salt
    40 g whole egg(s)
    140 g Graham flour
    100 g all-purpose flour

    Grind the almonds with powdered sugar in a food processor.


    Add butter & eggs.
    Make a creamy emulsion then incorporate flours & salt.
    Process mix only until thoroughly mixed.
    Frasage the dough three times.
    Wrap in plastic and keep in a cooler for 2 hours.
    Bake at 325° C for 15 minutes.

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1992/cheesecake-mousse-graham-sable-strawberry-balsamic-compote 2/4
    30.01.2021 г. Cheesecake Bar | Cacao Barry

    3 - Strawberry balsamic compote


    Ingredients
    300 g strawberry puree
    70 g water
    25 g balsamic vinegar
    100 g sugar
    6 g NH pectin
    1 g citric acid powder

    Mix the sugar with the pectin.


    In a pot, mix puree, vinegar, & water. Warm to 40° C.
    Add pectin mix and stir very well.
    Bring to a strong boil for 1 minute.
    Add citric acid and cool down on a silpat.
    Hand blend before using.

    4 - Decor

    Start with very clean molds.


    Spray white and red cocoa butter in desired pattern along log snacking molds.
    Place in the fridge for 10 minutes.
    Let the molds go back to 18° C and make shells with tempered Cacao Barry Zéphyr 34% white
    chocolate.

    5 - Assembly

    Pipe cheesecake mousse into mold.


    Pipe balsamic compote afterwards.
    Finish with graham sable.
    Close with tempered Cacao Barry Zéphyr 34% white chocolate.

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1992/cheesecake-mousse-graham-sable-strawberry-balsamic-compote 3/4
    30.01.2021 г. Cheesecake Bar | Cacao Barry

    6 - TECHNICAL TIPS: knowing the aw

    AW (activity of the water) is an essential value, and it will give us a hint of the shelf life or durability
    of a product.

    Water contained in food can be tied or free. Measuring AW will let us know if there’s free water in a
    product. Free water is the water available for microorganisms to live and reproduce.

    The AW value can be measured in a device called an AW meter. The value is measured on a scale
    from 0 (no free water) to 1 (pure water).

    AW MEASUREMENT CHART:

    AW MEASUREMENT SHELF LIFE

    1.00 - 0.95 - 1 to 2 weeks


    0.95 - 0.91 - 2 to 3 weeks
    0.90 - 0.87 - 2 to 4 weeks
    0.86 - 0.80 - 3 to 6 weeks
    0.80 - 0.75 - 5 to 15 weeks
    0.74 - 0.65 - 12 to 20 weeks
    0.64 - 0.60 - 15 to 30 weeks
    0.5              - 15 to 50 weeks

    https://www.cacao-barry.com/en-OC/chocolate-recipe/1992/cheesecake-mousse-graham-sable-strawberry-balsamic-compote 4/4

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