SANTO DOMINGO 75% DARK CHOCOLATE BAR WITH GINGER AND BISCUIT CRUMBLE
RECIPE FOR 10 CHOCOLATE BARS (100g each)
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 1000 |
| ground ginger | g 5 |
| GRANELLA DI BISCOTTO | g 15 |
Preparation
Temper MINUETTO FONDENTE SANTO DOMINGO 75%, then combine with ground ginger.
Cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread GRANELLA DI BISCOTTO (biscuit crumble) and make it stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
