MILK CHOCOLATE BAR WITH CARAMEL AND JAVA PEPPER
Ingredients
| GLUCOSIO | g 150 |
| invert sugar | g 50 |
| java pepper | g 8 |
Preparation
Mix all the ingredients (no heating).
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Melt CHOCOSMART CARAMEL CRUMBLE at 29-30°C
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% - tempered | |
| BURRO DI CACAO - colored |
Preparation
Decorate a chocolate bar mould with tempered and colored cocoa butter and wait until it is crystalized.
Create a chocolate outer shell with tempered SINFONIA LATTE 38%.
Fill a third with poppy syrup and place in the fridge for 15 minutes.
Fill almost to the top of the shell with caramel filling and place in the fridge for another 15 minutes.
Close with tempered SINFONIA LATTE 38%.
Pastry Chef, Chocolatier and Baker
