Ingredients

Sablé Dough:

105g butter

90g sugar
40g egg yolk

2g salt
145g flour

7g baking powder
2g lemon zest

Vanilla Salted Caramel:

150g cream (35% full fat)
98g sugar
100g glucose

15g invert sugar (trimoline)
45g passion fruit purée (e.g. Boiron)
4.5g butter

2.5g cocoa butter
2g fleur de sel
1 vanilla bean

100g salted peanuts

Coating:

300g Sambirano 68% couverture chocolate (tempered) or milk chocolate as substitute

Instructions

Step 1: Prepare the sablé dough by mixing the butter, sugar, lemon zest, and salt with a paddle attachment until smooth, but not fluffy.

Step 2: Gradually add the egg yolk, combining well with the butter mixture. Then, add the flour and baking powder and mix until a smooth dough forms.

Step 3: Wrap the dough in plastic and chill in the fridge for several hours or overnight.

Step 4: Let the dough soften slightly, then roll out to about 3mm thick. Line a square baking mold (approximately 16x16cm) with the dough.

Step 5: Bake the dough at 180°C (350°F) for 10–15 minutes until lightly golden. Allow to cool before adding caramel.

Step 6: For the caramel, combine the cream, sugar, glucose, and invert sugar in a saucepan over medium-low heat. Cook carefully to 112°C, ensuring it doesn’t burn.

Step 7: Add the passion fruit purée and scraped vanilla bean, mix lightly, and continue cooking until the mixture reaches 131°C.

Step 8: Remove from heat, stir in the butter and cocoa butter until smooth.

Step 9: Immediately pour the caramel over the cooled sablé base. Sprinkle salted peanuts on top and press gently into the warm caramel. Be cautious as caramel will be very hot.

Step 10: Let the bars cool completely before cutting into desired sizes (e.g., 10×2.5cm pieces).

Step 11: Temper the couverture chocolate according to package instructions and coat the bars by dipping or pouring chocolate over them.

Step 12: Allow the chocolate coating to set fully before serving or storing.

Tips & Variations

Use milk chocolate for a sweeter finish if you prefer less bitterness than dark chocolate provides.

Ensure the caramel temperature is carefully monitored to avoid burning and achieve the perfect texture.

Substitute passion fruit purée with another fruit purée like raspberry for a different fruity note.

Tempering your chocolate is crucial for a shiny, crisp coating that won’t melt easily.

Storage

Store the bars in an airtight container at room temperature for up to 5 days. If your environment is warm, refrigerate them, but bring to room temperature before serving to enjoy optimal texture. Reheat gently if needed by letting them sit at room temperature; avoid microwave heating to prevent melting the chocolate unevenly.

FAQs

Can I use regular sugar instead of invert sugar?

Invert sugar improves the caramel’s smoothness and prevents crystallization, but if you don’t have it, you can substitute with an equal amount of corn syrup or omit it, though the texture might be slightly different.

Is it necessary to temper the chocolate for coating?

Tempering ensures the chocolate has a smooth, glossy finish and snaps when broken. Without tempering, the chocolate may look dull and can melt more easily at room temperature. It’s highly recommended for the best result.