Christmas santa snacking bar

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.

Recipe

Created by
  • Justus Terno - Junior Chef Callebaut Chocolate Academy Switzerland
  1. Christmas santa bar coating
  2. Star anis Ganache
  3. Almond crunch
  4. Decorations

Products

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

COCOA - COCOA BUTTER - DROPS - 3 KG PAIL

WHITE COUVERTURE - NUIT BLANCHE 37% - DROPS - BAG 5KG

Christmas santa bar coating

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

Star anis Ganache

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

Almond crunch

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

Decorations

ingredients preparation
  1. Cut transfer sheet strips measuring 10 cm in length and 2 cm in width.
  2. 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.
  3. Once the CARMA® Black Zabuye 83% has crystallized, remove the foil and trim the edges neatly if necessary.
  4. Using tempered Mona Lisa® cocoa butter – Sparkling Gold, place a dot in the center of the “belt.”

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