CRUNCHY LICORICE DARK CHOCOLATE BAR
MADAGASCAR SINGLE-ORIGIN 72% DARK CHOCOLATE BAR WITH LICORICE CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
|MINUETTO FONDENTE MADAGASCAR 72%||g 600|
Line polycarbonate chocolate moulds with the tempered single-origin chocolate to create a sort of thin "shell".
Let crystallize at 15°C for a few minutes.
Pipe the filling inside the chocolate shell, while shaking the chocolate bar gently and continuously.
Let crystallize at 15°C for a few minutes, then close with the tempered chocolate.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.