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MILK CHOCOLATE BAR WITH CANDIED ORANGE PEEL AND NUT BRITTLE CRUMBLE

RECIPE FOR 10 CHOCOLATE BARS (100g each)

Difficulty level

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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada