MILK CHOCOLATE BAR WITH CANDIED ORANGE PEEL AND NUT BRITTLE CRUMBLE
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Difficulty level
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| MINUETTO LATTE SANTO DOMINGO 38% | g 1000 |
| GRANELLA DI CROCCANTE | g 15 |
| diced candied orange | g 15 |
Preparation
Temper MINUETTO LATTE SANTO DOMINGO 38%, cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread diced candied orange peel and nut brittle crumble, then make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
Pastry Chef, Chocolatier and Baker
