The Sheffield Bar - Lemon Kadaif Bars

Method

Zesty, textured, and unmistakably bold - The Sheffield Bar is a celebration of flavour and flair. With crunchy roasted Kadaif, creamy bakestable lemon spread, and a flick of sunshine yellow and snow white cocoa butter, this vibrant white chocolate bar is a showstopper. Inspired by Sheffield’s creativity and character, it’s designed to stand out on any counter.

Ingredients

• 5-10g Roxy&Rich Coloured Cocoa Butter Snow White
• 5-10g  Roxy&Rich Coloured Cocoa Butter Sunny Yellow
• 700 g Callebaut White Chocolate W2
• 80 g Roasted Kadaif
• 350 g Bakestable Lemon Cream Spread

Method

1. Decorate
   Using a toothbrush and a sharp edge (such as a scraper or knife), flick the Sunny Yellow & Snow White cocoa butter into your freshly polished mould. Leave to set.

2. Temper
   Temper the chocolate using your chosen method (table, seed or tempering machine). 

3. Make the shell
   Pour the tempered chocolate into two bar moulds.
   Tap to release air bubbles, then invert the moulds to let excess drip off. Scrape flat.
   Leave them to set completely before filling.

4. Prepare the filling
   In a bowl, stir together the 350g Lemon Cream Spread and 80g Roasted Kadaif until evenly combined and the Kadaif is well distributed.

5. Fill the shells
   Fill a piping bag with the filling and pipe into each mould, leaving about 3 mm space at the top.

6. Seal the bars
   Retemper the chocolate left over from shelling and use this to cap off the chocolates.
   Tap the moulds again to remove bubbles, then scrape off the excess chocolate across the top.

7. Set and unmould
   Let the bars set fully either at room temperature for an hour or in a cool cabinet.
   Once set, carefully release from the moulds.

8. Store
   Keep the bars in a dry, cool area (15–18 °C is ideal). They can be wrapped individually or packed in a box with tissue.

Like this recipe? Why not try this recipe with one of our other Keylink Essentials spreads