CHOCOBISCOTTO BAR
CHOCOLATE BAR WITH SOFT FILLING
Difficulty level
CHOCOLATE BAR WITH SOFT FILLING
Ingredients
| MINUETTO LATTE SANTO DOMINGO 38% - 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 - heated to 30°C | g 1000 |
| GRANELLA DI BISCOTTO | g 120 |
Preparation
Mix the two ingredients.
Use at the temperature of 28°C.
Fill the chocolate shell with the soft 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.
