SOFT BARS
DELICIOUS BARS WITH INCLUSIONS
Difficulty level
DELICIOUS BARS WITH INCLUSIONS
Ingredients
| NOBEL BIANCO - melt at 40°C | g 1000 |
| COVERCREAM LIMONE | g 700 |
| whole roasted pistachios | g 700 |
Preparation
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
Ingredients
| NOBEL BIANCO - melt at 40°C | g 1000 |
| JOYCREAM CARAMEL BISCOTTO | g 700 |
Preparation
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
Ingredients
| NOBEL BITTER - melt at 40°C | g 1000 |
| PASTA BITTER | g 700 |
| CRUNCHY BEADS MIX | g 700 |
Preparation
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
Ingredients
| NOBEL BITTER - melt at 40°C | g 1000 |
| JOYCREAM COCONTY | g 700 |
Preparation
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
Ingredients
| NOBEL LATTE - melt at 40°C | g 1000 |
| PRALINE AMANDE NOISETTE | g 700 |
| roasted almonds | g 350 |
| NOCCIOLE INTERE TOSTATE | g 350 |
Preparation
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
Ingredients
| NOBEL LATTE - melt at 40°C | g 1000 |
| JOYCREAM NOCCIOLINA | g 700 |
Preparation
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
Ingredients
| RENO CONCERTO BIANCO 31,50% - tempered | To Taste |
| RENO CONCERTO LATTE 34% - tempered | To Taste |
| RENO CONCERTO FONDENTE 58% - tempered | To Taste |
Preparation
Spread the three types of chocolate onto three different acetate sheets.
Remove the bars from the moulds and make them stick to the chocolate of the same type.
Let crystallize, then cut into the desired dimensions.
Chocolatier and Pastry Chef
