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