SNACK BAR: COCCOLA
Difficulty level
Ingredients
| PRALIN DELICRISP COCONTY | g 1200 |
| CHOCOSMART CIOCCOLATO LATTE | g 800 |
Preparation
Melt CHOCOSMART MILK CHOCOLATE at 35 degrees and then add PRALIN DELICRISP COCONTY
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
| MARZICLASS PREMIUM | g 1000 |
| JOYPASTE RHUMBA | g 80 |
Preparation
Mix MARZICLASS PREMIUM with JOY PASTE RHUMBA
Roll out into the rolling machine at a thickness of 2/3 mm, and place in the upper part of the crunchy layer.
With the help of a guitar cut rectangles of 2.5cm x 8cm
Ingredients
| To Taste |
Preparation
Place some hazelnuts on each bar, making sure that it adheres well to the almond paste
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 shredded coconut and Dobla Peach Blossom 78424
Creative pastry chef and Mixologist
