IRCA | ECUADOR 70% DARK CHOCOLATE BAR WITH SALTED PEANUTS AND ROASTED POPPY SEEDS

ECUADOR 70% DARK CHOCOLATE BAR WITH SALTED PEANUTS AND ROASTED POPPY SEEDS

RECIPE FOR 10 CHOCOLATE BARS (100g each)


Ingredients

MINUETTO FONDENTE ECUADOR 70% g 1000
salted peanuts g 15
roasted poppy seeds g 5

Preparation

Temper MINUETTO FONDENTE ECUADOR 70%, then blend the roasted poppy seeds in.
Cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread salted peanuts and make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker