The Elevated Snickers

Hazelnut Dacquois, Doenjang Candied Peanuts, Soy Sauce Caramel, Chocolate Feulletine, Peanut Butter Ganache.

Snickers bars have always been and will always be one of my absolute go to chocolate bars, Peanut, Caramel, Chocolate, what’s not to love? This dish was intended as a love letter to both the Snickers and also to some of the wonderful flavours of Japanese and Korean food.

Hazelnut Dacquois:

• 120g Egg Whites

• 2g Cream of Tartar

• 50g Sugar

• 90g Hazelnuts, toasted

• 40g Almonds, toasted

• 110g Powdered Sugar

• 20g Flour

Method:

Beat Egg Whites with Cream of Tartar, and 1/3 of Sugar until foamy.

Blend toasted nuts to coarse meal.

Add Powdered Sugar and Flour to Nut mix.

Turn mixer to high and beat egg whites until firm, adding the rest of the Sugar gradually.

Fold Nut Mix into the Egg Whites.

Bake at 200C for 15 minutes.

Doenjang Candied Peanuts:

• Sugar

• Peanuts

• 25g Doenjang (Korean Fermented Soybean Paste)

Method:

Caramelise Sugar until lightly caramelised

Add Doenjang and stir to combine.

Fold in Peanuts and cook until desired colour is reached.

Soy Sauce Caramel:

• Soy Sauce

• 300g Sugar

• 425g Cream

• 500g Butter

Method:

Cook the sugar to a dry caramel, add the cream and then the butter, slowly, careful not to let it bubble over.

Add soy sauce to taste.

Chocolate Feullentine:

• 100g Praline Paste (or Nutella)

• 60g Feullentine flakes (corn flakes can also work in a pinch)

• 40g Milk Chocolate

Method:

Crush flakes in a bowl.

Melt Chocolate and Praline together until homogenous.

Mix in crushed flakes.

Spread thinly and set in the fridge.

Peanut Butter Mousse:

• 125g White Chocolate

• 225g Heavy Cream (hot)

• 225g Heavy Cream (cold)

• 50g Peanut Butter

Method:

Heat the heavy cream with the peanut butter.

Pour over chocolate and blend until smooth.

Add cold cream and blend again.

Set in Fridge, whip and place in piping bag.

Assembly:

Place a disc of Dacquois on the plate, then top with the Doenjang Candied Peanuts and some Soy Sauce Caramel.

Top with a disc of Feullentine and pipe the Peanut Butter Mousse on top, filling in the gaps with caramel, finishing with more candied peanuts.