Chocolate Bar with Marshmallow And Oat Cookies

1. Oat Crunchy Cookies 

Ingredients:

Method:

1. Beat the unsalted butter, light brown sugar, and sugar until white. 
2. Add in the egg and vanilla extract, until all cooperates. 
3. Mix in all the dry ingredients, and mix well. 
4. Roll the dough to 5.5 mm.
5. Bake at 135 C for 15 minutes and 155 C for 15-20 minutes until it’s really crunchy.
6. When it’s cold, coat one side of the cookies with tempered chocolate (to keep the crunchiness before its touching the marshmallow)

Ingredients:

1. In the mixing bowl, put the bloomed gelatine and chocolate.
2. Make a sugar syrup with the sugar, glucose, and water to 112 C.
3. Pour into the mixing bowl with the whisk attachment.
4. Whisk until it’s cold around 28-29 C. 
   
   

3. Assembly:

             Preparation:

1. Splash and spray the mould with cocoa butter coloring.
2. Make a shell with tempered Embassy Oceanic Dark Chocolate Couverture 65%.
3. Pipe the chocolate marshmallow into the shell.
4. Put the oat crunchy cookies on top of the marshmallow.
5. Close with tempered chocolate.
6. Put in the chiller for 15-20 minutes.
7. Take out from the mould and enjoy.