SANTO DOMINGO 75% DARK CHOCOLATE BAR WITH GINGER AND BISCUIT CRUMBLE

RECIPE FOR 10 CHOCOLATE BARS (100g each)

Ingredients

MINUETTO FONDENTE SANTO DOMINGO 75%	g 1000
ground ginger	g 5
GRANELLA DI BISCOTTO	g 15

Preparation

Temper MINUETTO FONDENTE SANTO DOMINGO 75%, then combine with ground ginger.
Cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread GRANELLA DI BISCOTTO (biscuit crumble) and make it stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.