The iconic Snickers has certainly stood the test of time since it hit the market almost 100 years ago. And now the experts at Chocolate Academy have given this classic candy bar the ultimate upgrade, transforming it into decadent spheres, complete with a gold powder dusting. Here’s to indulgent interpretations!

Ingredients

Peanut praline

15 g peanut oil
300 g peanuts
180 g sugar
50 g water
¼ vanilla pod (authentic product)
Q.S. (as much as is needed) gold powder
Q.S. Callebaut Milk Chocolate – 823

Vanilla caramel
100 g sugar
145 g 35% even cream
¼ vanilla pod (authentic product)
100g Callebaut Milk Chocolate – 823

Preparation

For the peanut praline:
Preheat the peanuts and grind them with oil. Spread out and allow to cool.
Heat the sugar, water and vanilla to form a caramel.
Brush the gold powder into molds. Add the Callebaut Milk Chocolate – 823 and allow to set.
Fill with the caramel and crystallize.
Add the praline and crystallize.

For the vanilla caramel:
Caramelize the sugar.
Deglaze with boiled cream and vanilla.
Add the Callebaut Milk Chocolate – 823. Mix and homogenize.
Store in a fridge