WALNUT FLAVOURED CRUNCHY CHOCOLATE BAR
CHOCOLATE BAR WITH DELICIOUS FILLING
Difficulty level
CHOCOLATE BAR WITH DELICIOUS FILLING
Ingredients
| MINUETTO FONDENTE ECUADOR 70% - tempered | To Taste |
Preparation
Use the tempered chocolate to fill a silicone mould for chocolate bars.
Shake and tap the mould in order to remove any bubble, then flip it over to remove the chocolate in excess.
Clean the edge of the mould from the chocolate in excess, then let crystallize.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO - melt at 30°C | g 1000 |
| JOYPASTE NOCE | g 150 |
Preparation
Mix the two ingredients.
Use at the temperature of 28°C.
Fill the chocolate shell with the walnut flavoured filling, smooth it and let crystallize.
Close the shell of the chocolate bar with the tempered chocolate and and let crystallize.
Wait until fully hardened before unmoulding.
