Apricot Cookie Dough Chocolate Bar

Method

There's no better pairing than chocolate and fruit, especially at Christmas time. Whether it's a bag of chocolate coins and a tangerine in your stocking, or one of our indulgent Apricot Cookie Dough Chocolate Bars, you're sure to have a very merry Christmas! 

Whip up a batch of these delicious bars, wrap them individually in our biodegradable bags, and pop them in a recyclable envelope with a festive bow, and they'll make the perfect stocking filler!

Bake along with our recipe video here!

How to Make Apricot Cookie Dough Chocolate Bars:

For the Shells

Ingredients:

• 500g Valrhona Araguani Dark Chocolate (SCC5015)
• White Agate Coloured Cocoa Butter (optional) (SCR1549B)
• Ruby Red Coloured Cocoa Butter (optional) (SCR1315B)
• Lime Green Coloured Cocoa Butter (optional) (SCR1078B)
• Orange Garnet Coloured Cocoa Butter (optional) (SCR1309B)
• Aquamarine Coloured Cocoa Butter (optional) (SCR1333B)
• Blue Sapphire Coloured Cocoa Butter (optional) (SCR1324B)
• Green Crystal Coloured Cocoa Butter (optional) (SCR1093B)
• Yellow Jasper Coloured Cocoa Butter (optional) (SCR1480B)
• Purple Garnet Coloured Cococa Butter (optional) (SCR1426B)

Method:

1. Prepare your bar moulds (We used snacking bar mould SMP3016)
2. Decorate with coloured cocoa butters in your preferred design, allow to set
3. Temper the dark chocolate and pour into the moulds
4. Turn out and tap, leaving a thin shell of chocolate in the moulds
5. Allow to cool and set, saving the remaining chocolate for closing

For the Apricot Pate de Fruits

Ingredients:

• 225g Ravifruit Apricot Purée (SCF0851A)
• 25g Lime Juice
• 8g Pectin (SCA132)
• 250g Caster Sugar
• 60g Glucose (SCA119)
• 5g Tartaric Acid (SCA134)

Method:

1. Heat the apricot purée and lime juice then whisk in the pectin with 50g of the caster sugar
2. Bring to the boil, stirring constantly for 2-3 minutes, then add the remaining sugar and the glucose
3. Heat the mixture to 107*C
4. Remove from heat and add the tartatic acid
5. Cool, then blitz with a hand blender to loosen for piping
6. Pipe into the shells up to 1/4 full

For the Cookie Dough Ganache

Ingredients:

• 80g KerryMaid Whipping Cream Alternative (SCM280P)
• 10g Invert Sugar (SCA107)
• 10g Glucose (SCA119)
• 125g Valrhona Ivoire White Chocolate (SCC5200)
• 3 Drops of Chai Spices Spice Drops (SCF1272)
• 1/4 Vanilla Pod (SCF0573)
• 50g Butter
• 90g Caster Sugar
• 60g Flour

Method:

1. Bring the cream, vanilla, invert sugar and glucose to the boil and pour over the white chocolate, leave for 2 minutes and then add Chai Spices Spice Drops and blend
2. Make a cookie dough by creaming the sugar and butter, then adding the flour
3. Combine the two mixtures and pipe into the shells up to 2/3 full

For the Biscuit Base

Ingredients:

• 120g Valrhona Tanariva Milk Chocolate (SCC5105)
• 15g Cocoa Butter
• 25g Butter (Browned)
• 110g Pailleté Feuilletine (SCM560P)
• 1 Pinch of Salt

Method:

1. Blitz the pailleté feuilletine in a blender until a fine crumb
2. Temper the milk chocolate and cocoa butter together
3. Brown the butter and add this to the chocolate mixture with the salt
4. Pour in the biscuit crumb and cool to 28*C before piping into the shells, leaving a 2mm gap for closing
5. Allow to set and cool

Assembly and Finshing

1. Retemper the remaining dark chocolate and pour over half of the mould
2. Using a scrape, spread the chocolate over the filled bars, closing them off (you could also use a festive transfer sheet to add a fun design to your bars!)
3. Allow to set before turning out. Enjoy!

Enjoyed this recipe? You could use the same recipe to make 84 bonbons instead of bars, or any other flavoured fruit purée you prefer!