Christmas santa snacking bar

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Long shelflife

The Christmas Santa Snacking Bar captures the warmth and indulgence of the festive season in a convenient chocolate format. Crafted with CARMA® Dark Madagascar 64%, it combines a smooth cinnamon ganache with a crunchy roasted hazelnut praline, creating a balanced contrast of rich cocoa, warming spices, and nutty notes. Designed for gifting, retail displays, and seasonal assortments, this festive creation delivers an artisanal chocolate experience with excellent shelf life and transport stability. The vibrant cocoa profile of CARMA® Dark Madagascar 64% enhances the praline and spice flavours, making every bite both comforting and memorable.

Level:: Medium
Makes:: 20
Shelf life:: 45

1100 g

Carma WHITE COUVERTURE - NUIT BLANCHE 37% - DROPS - BAG 5KG
100 g

Carma COCOA - COCOA BUTTER - DROPS - 3 KG PAIL
4 g

Mona lisa® kakaobutter - flame red

Blend 100 g CARMA® White Nuit Blanche 37% with CARMA® cocoa butter and Mona Lisa® red cocoa butter colour, then temper the mixture.
Spray the moulds with the tempered coloured cocoa butter mixture.
Temper 1000 g CARMA® White Nuit Blanche 37% and use it to cast the moulds.

275 g

Cream
45 g

Glucose syrup
60 g

Sorbitol powder
40 g

Dextrose
450 g

Carma WHITE COUVERTURE - NUIT BLANCHE 37% - DROPS - BAG 5KG
2 g

Star anise

Heat the cream with star anise and sugars to approx. 80 °C.
Pour over the CARMA® White Nuit Blanche 37% and emulsify until smooth.
Allow to cool to 30 °C, then fill the mould halfway.
Let crystallise before adding the crisp layer.

100 g

Almonds
15 g

Sunflower oil
50 g

Feuilletine
140 g

Carma WHITE COUVERTURE - NUIT BLANCHE 37% - DROPS - BAG 5KG
2 g

Salt

Roast the almonds and blend into a smooth paste.
Combine with sunflower oil, crushed feuilletine, salt, and tempered CARMA® White Nuit Blanche 37%.
Bring to 26 °C, then apply directly onto the ganache, allowing space for capping.

200 g

Carma DARK COUVERTURE - BLACK ZABUYE 83% - DROPS - BAG 1.5KG

Cut transfer sheet strips measuring 10 cm in length and 2 cm in width.
Spread a thin layer of tempered CARMA® Black Zabuye 83% onto the strips, then immediately place them—foil side facing up—onto the bars and press lightly to create a belt effect.
Once the CARMA® Black Zabuye 83% has crystallized, remove the foil and trim the edges neatly if necessary.
Using tempered Mona Lisa® cocoa butter – Sparkling Gold, place a dot in the center of the “belt.”