IRCA | CRUNCHY PISTACHIO DARK CHOCOLATE BAR

CRUNCHY PISTACHIO DARK CHOCOLATE BAR

ECUADOR SINGLE-ORIGIN 70% DARK CHOCOLATE BAR WITH PISTACHIO CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)

Difficulty level

Preparation

Line polycarbonate chocolate moulds with the tempered single-origin chocolate to create a sort of thin "shell".
Let crystallize at 15°C for a few minutes.

Preparation

Melt all ingredients together at 30°C.

Preparation

Melt all ingredients together at 30°C.

Final composition

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.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker

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As an alternative, the outer shell of the chocolate bar can be made with any other kind of dark chocolate from SINFONIA or MINUETTO range of products.

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