|dried apricots - cubes||qb|
|CHOCOSMART CARAMEL CRUMBLE||qb|
Place inside the chocolate bar small dried apricot cubes.
Melt CHOCOSMART CARAMEL CRUMBLE at 29-30°C and fill almost completely the outer shell.
Place in the fridge for another 15 minutes
Close the outer shell with temepered SINFONIA CIOCCOLATO LATTE 38%.
Place it again in the fridge to let it crystallize.