Yann Couvreur’s chocolate bar to relive your childhood

Fancy a generous bar of chocolate, with homemade pralines, dark caramel and caramelized pecans? Okay, it’s Yann Couvreur’s latest gourmet misdeed on his YouTube channel. Indulge…

Chocolate bars, do you usually eat them? Once you have tried these, you will no longer be able to do without this recipe … They are ideal for satisfying small appetites, but they can also be enjoyed for pure whim. Now you have the pleasure of making them yourself! Whether it’s the biscuit, the caramel or its chocolate topping, with Yann Couvreur’s recipe, which you can also find on his YouTube channel, nothing will seem easier! It doesn’t take long and offers a lot of gluttony. We bring you the recipe and advice of this exceptional pastry chef right here.

The recipe for Yann Couvreur’s chocolate bar

List of ingredients:

Pecan Praline:

  • 67 g sugar (for the caramel)
  • 1 g of fleur de sel
  • 67 g of pecans
  • 67 g of almonds
  • 20 g of milk chocolate

Soft caramel:

  • 125 g of 35% cream.
  • 125 g of sugar
  • 2 g of fleur de sel

Caramelized Pecan Nuts:

  • 80 g of pecans
  • 54 g of water
  • 107 g of sugar


  • 200 g of milk chocolate
  • 20 g of grape seed oil

Silikomart – My Snack Chocolate Mold

© my snack
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To start, make a dry caramel by placing the sugar in the pan. Stir continuously during the operation. When the caramel is slightly golden, salt the pecans, place them on a baking sheet and pour the still hot caramel over them. Let the caramel harden before blending. The resulting praline shouldn’t be very smooth to keep some crunchiness.

Advice from Yann Couvreur

When you prepare your caramel, add the sugar little by little. This will prevent you from forming lumps, obtaining a well-rounded caramel and mastering the cooking.

Add the milk chocolate to the praline to fix it well and keep it firmly throughout the preparation. Take a bar mold about 10 cm long and 1.5 cm high. Using a pastry bag, fill the mold halfway before refrigerating.

For the soft caramel, prepare a second dry caramel. Then, drain it with hot cream and salt while stirring. Turn the heat back on and stir until smooth.

Advice from Yann Couvreur

Add the cream a little at a time so that it doesn’t splash. Better to avoid burns!

Now you need to prepare the caramelized pecans. Put the walnuts in a bowl and pour a hot syrup (water + sugar) over them. Wait 15-20 minutes for the pecans to absorb the sugar. Drain before spreading the walnuts on a baking sheet. Caramelize in the oven for 15-20 minutes at 170 ° C.

Remove the mold with the bars. Form a small caramel sausage in the center with the help of a pastry bag. Top with the caramelized pecans. Once done, prick the top and bottom of the bars with the toothpick to secure them. Refrigerate.

Melt the milk chocolate and oil to create the topping. When the bars have cooled, holding them by the toothpicks, dip them one by one in the chocolate before placing them on a baking tray. Remove the toothpicks and allow to cool.

Advice from Yann Couvreur

For a nice finish, place some leftover melted chocolate while still hot in a piping bag and create a zebra pattern on the chocolate bars. Touching the hot chocolate to the cold bar will help it freeze almost immediately.

You just have to enjoy … Bon appetit!

Read also
The real Vietnamese caramelized pork recipe from François-Régis Gaudry
How to make an ice cream tiramisu
Lauren Mariotte’s very simple idea for a quick and easy meal

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