CRUNCHY FLEUR DE SEL DARK GIANDUIA CHOCOLATE BAR
68% DARK CHOCOLATE BAR WITH FLEUR DE SEL CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
68% DARK CHOCOLATE BAR WITH FLEUR DE SEL CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 600 |
Preparation
Line polycarbonate chocolate moulds with the tempered chocolate to create a sort of thin "shell".
Let crystallize at 15°C for a few minutes.
Ingredients
| PRALIN DELICRISP CARAMEL FLEUR DE SEL | g 250 |
| CHOCOSMART CIOCCOLATO LATTE | g 200 |
Preparation
Melt all ingredients together at 30°C.
Pipe the filling inside the chocolate shell, while shaking the chocolate bar gently and continuously.
Let crystallize at 15°C for a few minutes, then close with the tempered chocolate.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
Pastry Chef, Chocolatier and Baker
"As an alternative, the outer shell of the chocolate bar can be made with any other kind of dark chocolate from SINFONIA or MINUETTO range of products.
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