SNACK BAR: BITTER DELIGHT
Difficulty level
Ingredients
| PRALIN DELICRISP NOIR | g 1200 |
| CHOCOSMART CIOCCOLATO | g 800 |
Preparation
Melt CHOCOSMART DARK at 35 degrees and then add PRALIN DELICRISP NOIR
The ratio between chocosmart and pralin delicrisp must always be 40% / 60% of the total product.
Place a sheet of acetate on a rigid plate, and a Frame with a size of 36cm x 36cm and a height of 0.5cm into which 2kg of mixture will be poured.
Place in a crystallizer at about 15 degrees until completely cooled
.Place a light layer of chocolate on the bottom, once solidified, before cutting it with the guitar.
Ingredients
| PASTA BITTER | g 500 |
| SINFONIA CIOCCOLATO FONDENTE 68% | g 250 |
Preparation
Melt the chocolate at 45/50 degrees and add PASTA BITTER.
The relationship with PASTA BITTER must always be double that of chocolate.
With the help of a guitar cut rectangles of 2.5cm x 8cm
With a pastry bag and a smooth round nozzle n ° 8, dress a cylinder of ganache in the center of each bar.
Ingredients
| almonds | To Taste |
Preparation
Place a few almonds on each bar, making sure it adheres well to the ganache.
With the help of an enrobing trolley, cover each bar with SINFONIA CIOCCOLATO AL LATTE 38% and before the complete crystallization of the chocolate, while the bars cross the trolley, make strips of SINFONIA DARK CHOCOLATE 68% with the help of a sac a poche.
Decorate with BRONZE CRUMBLE 77764 and CIGARILLO ASSORTMENT 71518
Creative pastry chef and Mixologist
