RASPBERRY AND COCONUT BAR
Difficulty level
Ingredients
| BURRO DI CACAO - BLACK | To Taste |
| BURRO DI CACAO - RED | To Taste |
| SINFONIA CIOCCOLATO FONDENTE 68% | To Taste |
Preparation
Using a brush create some dots of black coloured cocoa butter on the inside of the mould.
Remove the excess with a rasp and let crystallize.
Use a spray gun to cover just the half of the inside of the mould with the same black cocoa butter (always at 28°C).
Remove the excess with a rasp and let crystallize.
Spray with temperate red cocoa butter the other half of the mould.
Let it crystallize well.
Create a thin chocolate shell using SINFONIA dark chocolate 68%, remove the chocolate in excess from the mould and let crystallize.
Ingredients
| FARCICIOCK LAMPONE - Cesarin | g 100 |
| ZUCCHERO INVERTITO | g 50 |
Preparation
Mix the ingredients with a spatula.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO | g 200 |
| g 40 | |
| grated coconut - (roasted) | g 20 |
Preparation
Heat CHOCOSMART and coconut oil at 28°C and mix together.
Add the roasted coconut rapè.
Emulsify it using an hand blender.
Fill each chocolate bar halfway with the coconut filling and let crystallize.
Pour a thin layer of rasberry filling.
Pou another layer of coconut filling.
Place the chocolate bar to crystallize and, when they are totally crystallized, close them with the tempered SINFONIA DARK CHOCOLATE.
Once the CHCOLATE BARS are totally crystallized they can be removed from the mold.
Chocolatier and Pastry Chef
