CRUNCHY HAZELNUT WHITE CHOCOLATE BAR
HAZELNUT WHITE CHOCOLATE BAR WITH CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
HAZELNUT WHITE CHOCOLATE BAR WITH CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| SINFONIA NOCCIOLATO BIANCO | 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 CLASSIC | 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
"You can choose to add 1g of salt to the crunchy filling to enhance the flavour of hazelnuts.
"
