INGREDIENTS
40 ml water
145 g caster sugar
½ tsp salt
105 g liquid glucose
100 g roasted unsalted peanuts, skinless, roughly chopped
20 g unsalted butter, softened
1 vanilla bean, cut and scraped
½ tsp bi-carbo soda, sieved
Finishing
250 g good quality milk couverture chocolate
Salt flakes, for sprinkling
METHOD
- Place the water, sugar, salt and glucose into a saucepan on high heat, induction setting 8, and stir until it begins to boil and the sugar has dissolved.
- Add the peanuts and stir gently.
- Continue to heat until the mixture reaches 156°C, or until golden in colour.
- Remove from the heat and immediately add the butter, vanilla and sieved bi-carb soda. Stir to combine before pouring onto a sheet of baking paper.
- Working quickly, place a second sheet of baking paper on top and use a rolling pin to spread the brittle into a thin layer.
- Allow to cool completely at room temperature.
Finishing
- To temper the chocolate, place it into a saucepan on medium heat, induction setting 4. Stir continuously until you have 50% solids and 50% liquid. Remove from the heat and stir vigorously until the solids have completely melted.
- Spread half of the tempered chocolate over the surface of the brittle and sprinkle with salt flakes. Allow to set at room temperature.
- Flip the brittle and repeat with the remaining tempered chocolate and a sprinkle of salt flakes.
- Once set, break into bite-size pieces and store in an airtight container until ready to enjoy.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
