SMARX (Snickers- Mars- Twix) by Louisa Lim

Chocolate Sable

• 500 g unsalted butter, softened
• 400 g cassonade* sugar
• 160 g granulated sugar
• 10 g fleur de sel
• 580 g all-purpose flour
• 100 g cocoa powder
• 16 g baking soda
• 500 g Valrhona Guanaha 70 % Dark Chocolate, melted

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, cassonade sugar, granulated sugar and fleur de sel together.
2. Sift together the flour, cocoa powder and baking soda, then add it to the butter mixture and mix just until combined.
3. Add the melted dark chocolate and mix to incorporate.
4. Roll the dough to a thickness of 3 mm and use a 2.4-inch (6 cm) round cutter to cut rounds. Reserve the rounds in the refrigerator until ready to bake.
5. Bake the sablé rounds at 338°F (170°C), fan speed 2, for 12 minutes.

*Cassonade sugar is a specific type of brown sugar, common in France. Dark brown sugar can be substituted with similar results.

Tanariva Mousse

• 860 g heavy cream, divided
• 25 g glucose syrup
• 25 g invert sugar
• 3 sheets gelatin, bloomed
• 360 g Valrhona Tanariva 33% Milk Chocolate

1. Combine 225 g of the cream with the glucose and invert sugar in a pot and bring to a boil.
2. Add the bloomed gelatin to the hot liquid and stir to melt.
3. Pour the hot cream mixture over the chocolate in a tall container and stir to combine.
4. Using a hand blender, mix in the remaining 635 g of cold cream, ensuring the mixture is well emulsified.
5. Allow the mixture to rest in the refrigerator for at least 6 hours before use.

Hazelnut Praline

• 75 g Piedmont hazelnuts, roasted
• 150 g sugar

1. Cook the sugar to a medium-dark caramel.
2. Stir in the hazelnuts.
3. Pour onto a silicone baking mat and cool to room temperature.
4. Transfer to a Robot Coupe® and process until smooth.

Peanut Butter Mix

• 200 g Hazelnut praline (from above)
• 200 g Peanut butter
• 200 g Salted Peanuts
• Sea salt to taste

1. Combine everything in a Robot Coupe® and process until smooth.

Millot Namelaka

• 200 g whole milk
• 10 g glucose syrup
• 3 sheets gelatin, bloomed
• 250 g Valrhona Millot 74% Dark Chocolate
• 400 g heavy cream, cold

1. Bring the milk and glucose to a boil.
2. Add the bloomed gelatin and stir to melt.
3. Pour the hot liquid over the chocolate and mix well.
4. Add the cold cream and emulsify using a hand blender.
5. Allow to set overnight before transferring to a piping bag.

Salted Caramel

• 300 g granulated sugar
• 160 g water, divided
• 120 g heavy cream
• 90 g unsalted butter
• 6 g salt

1. Make a dark caramel with the sugar and 100 g of the water.
2. While the sugar is cooking, heat the remaining 60 g of water with the cream.
3. When the sugar has reached the desired color, gradually whisk in the warm liquid ingredients.
4. Transfer the caramel to a heat-proof container and allow it to cool to room temperature before blending in the butter and salt with a hand blender.

Opaline Tube

• 225 g fondant
• 200 g glucose syrup
• 45 g cocoa paste

1. Create a clear caramel with the fondant and glucose syrup, cooking just until the mixture begins to color, around 350°F (175°C).
2. Remove the pot from the heat and stir in the cocoa paste.
3. Pour the mixture onto a parchment-lined sheet pan and set aside to cool completely.
4. Once cool, break up the tuile base and blend it to a powder in a Robot Coupe®.
5. Sift the opaline mix over a stencil placed on a sheet pan lined with a Silpat® to create long strips of 8.7 inches x 1.6 inches (22 cm x 4 cm).
6. Bake the tuiles at 320°F (160°C) until the powdered tuile base has melted.
7. Working quickly, form cylinders of 2.75 inches (7 cm) in diameter using a ring mold.

Warm Chocolate Espuma

• 200 g Valrhona Guanaja 70% Dark Chocolate
• 150 g heavy cream
• 150 g egg whites

1. Boil the cream and pour it over the chocolate.
2. Emulsify with an immersion blender.
3. Blend in the egg whites while the mixture is still warm.
4. Transfer to a siphon bottle and dispense 3 N₂O chargers.
5. Reserve at 131°F (55°C).

Caramel Tonka Ice Cream

• 800 g whole milk
• 10 tonka beans, grated
• 300 g granulated sugar, divided
• 200 g heavy cream
• 200 g egg yolks
• 5 g Louis Francois Stab 2000
• 100 g sugar
• 30 g invert sugar
• Fleur de sel, as needed

1. Heat the milk with the grated tonka beans just to a scald, then allow to infuse for 15 minutes.
2. Strain out the tonka bean pieces and weigh the infused milk. Add fresh milk to bring the amount back up to 800 g.
3. Combine the infused milk with the heavy cream. Keep this mixture hot, but do not allow it to boil.
4. Make a dry dark caramel with 200 g of the sugar.
5. Once the sugar has reached the desired color, deglaze it with the hot dairy mixture.
6. Return the dairy mixture to the heat and cook until all of the caramel has dissolved.
7. Once the caramel has dissolved, add the invert sugar.
8. Combine the ice cream stabilizer with the remaining 100 g of sugar and mix well.
9. At 60°C, whisk in the stabilizer mixture.
10. Temper in the egg yolks, then return the mixture to the heat.
11. Cook the ice cream base to 180°F (82°C).
12. Strain the ice cream base and season with fleur de sel to taste.
13. Chill the base, then process in an ice cream machine.

Assembly

• Tempered chocolate discs
• Gold leaf
• Chocolate décor
• Cocoa powder
• Sea salt

1. Whip the Tanariva Mousse to stiff peaks and transfer to a piping bag.
2. Place a baked round of the Chocolate Sablé in the center of a plate.
3. Place an Opaline Tube so that it surrounds the sablé.
4. Pipe five dots of the Tanariva Mousse inside the tuile on top of the sablé, leaving space in the center.
5. Pipe a small amount of the Peanut Butter Mix in the center.
6. Place a disc of tempered chocolate on top of the mousse.
7. Pipe a ring of the Millot Namelaka on top of the chocolate disc and pipe some of the salted caramel in the center.
8. Dispense the Warm Chocolate Espuma into the Opaline Tube, filling it almost to the top.
9. Place the chocolate décor on top and dust with cocoa powder.
10. Place a scoop of the Caramel Tonka Ice Cream on top of the chocolate décor.
11. Garnish with gold leaf and sea salt.

(This recipe appeared in the Summer 32 issue of Pastry Arts Magazine)