MILK TROPICAL CRUNCHY BAR
38% milk chocolate bar with tropical crunchy filling.
Recipe for 0 chocolate bars (100g each)
Difficulty level
38% milk chocolate bar with tropical crunchy filling.
Recipe for 0 chocolate bars (100g each)
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% | 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 TROPICAL | 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.
