CRUNCHY HAZELNUT WHITE CHOCOLATE BAR
HAZELNUT WHITE CHOCOLATE BAR WITH CRUNCHY FILLING - RECIPE FOR 10 CHOCOLATE BARS (100g each)
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.