DARK GIANDUIA CHOCOLATE BAR WITH ALMONDS AND SZECHUAN PEPPER

RECIPE FOR 10 CHOCOLATE BARS (100g each)

Ingredients

SINFONIA GIANDUIA FONDENTE	g 1000
roasted almonds	g 15
Szechuan pepper	g 1

Preparation

Temper SINFONIA GIANDUIA FONDENTE, then blend Szechuan pepper in.
Cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread roasted almonds and make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.