MILK CHOCOLATE BAR WITH APRICOT & PECAN WALNUTS
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Difficulty level
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% | g 1000 |
| dried apricots | g 15 |
| Pecan walnuts | g 15 |
Preparation
Temper SINFONIA LATTE 38%, cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread dried apricots and Pecan walnuts, then make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
