CARAMEL AND APRICOT BAR
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% - tempered | To Taste |
| SINFONIA CIOCCOLATO BIANCO - tempered | To Taste |
Preparation
Decorate a bar stamp as you desire with tempered SINFONIA BIANCO and wait for the crystallization.
Create a thin outer shell with tempered SINFONIA LATTE 38%.
Ingredients
| dried apricots - cubes | To Taste |
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Place inside the chocolate bar small dried apricot cubes.
Melt CHOCOSMART CARAMEL CRUMBLE at 29-30°C and fill almost completely the outer shell.
Place in the fridge for another 15 minutes
Close the outer shell with temepered SINFONIA CIOCCOLATO LATTE 38%.
Place it again in the fridge to let it crystallize.
Pastry Chef, Chocolatier and Baker
