MADAGASCAR 72% DARK CHOCOLATE BAR WITH MACADAMIA WALNUTS AND GRANOLA
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Difficulty level
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| MINUETTO FONDENTE MADAGASCAR 72% | g 1000 |
| Macadamia walnuts | g 15 |
| granola | g 15 |
Preparation
Temper MINUETTO FONDENTE MADAGASCAR 72%, cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread chopped Macadamia walnuts and granola, 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
