68% DARK CHOCOLATE BAR WITH CASHEWS AND CRANBERRIES
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Difficulty level
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% | g 1000 |
| cashews | g 15 |
| dried cranberries | g 15 |
Preparation
Temper SINFONIA FONDENTE 68%, cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread cashews and cranberries, 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
