CRUNCHY COFFEE & MILK CHOCOLATE BAR
38% MILK CHOCOLATE BAR WITH COFFEE CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
|MINUETTO LATTE SANTO DOMINGO 38%||g 600|
Line polycarbonate chocolate moulds with the tempered 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.