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MILK CHOCOLATE BAR WITH APRICOT & PECAN WALNUTS

RECIPE FOR 10 CHOCOLATE BARS (100g each)

Difficulty level

Ingredients

SINFONIA CIOCCOLATO LATTE 38% g 1000
dried apricots g 15
Pecan walnuts g 15

Preparation

Temper SINFONIA LATTE 38%, cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread dried apricots and Pecan walnuts, 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