Crunchy chocolate bar
with dried flowers, raspberry and mango

Duration
45 minutes
Difficulty

Crunchy chocolate filling

Ingredients
Process
  1. Melt the chocolate toppings at 45º C.
  2. Mix with the pure hazelnut paste and the praline.
  3. Pre-crystallize the mixture at 24ºC.
  4. Add the Pailleté and the salt and mix
  5. Fill the jacketed molds with chocolate previously.
  6. Wait for the mixture to crystallize and cover the base of the moulds.
Assembly and finishing
  1. Unmold the chocolate bars.
  2. Place them on a baking paper.
  3. Decorate the milk chocolate bars with ringlets of pre-crystallized black chocolate coverage.
  4. Decorate the dark chocolate bars with ringlets of pre-crystallized milk chocolate coverage.
  5. Spread over the still liquid chocolate Dry Flower Mix, Raspberry Crunch Wetproof and Mango Crunch Wetproof.