68% DARK CHOCOLATE BAR WITH CASHEWS AND CRANBERRIES
RECIPE FOR 10 CHOCOLATE BARS (100g each)
|SINFONIA CIOCCOLATO FONDENTE 68%||g 1000|
|dried cranberries||g 15|
Temper SINFONIA FONDENTE 68%, cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread cashews and cranberries, then make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.