facebook-tracking-pixelIRCA | CARAMEL AND APRICOT BAR

Ingredients

SINFONIA CIOCCOLATO LATTE 38% - tempered To Taste
SINFONIA CIOCCOLATO BIANCO - tempered To Taste

Preparation

Decorate a bar stamp as you desire with tempered SINFONIA BIANCO and wait for the crystallization.
Create a thin outer shell with tempered SINFONIA LATTE 38%.

Ingredients

dried apricots - cubes To Taste
CHOCOSMART CARAMEL CRUMBLE To Taste

Preparation

Place inside the chocolate bar small dried apricot cubes.
Melt CHOCOSMART CARAMEL CRUMBLE at 29-30°C and fill almost completely the outer shell.
Place in the fridge for another 15 minutes

Final composition

Close the outer shell with temepered SINFONIA CIOCCOLATO LATTE 38%.
Place it again in the fridge to let it crystallize.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker