Crunchy chocolate bar
with dried flowers, raspberry and mango
Crunchy chocolate filling
Ingredients
- 150g. Milk chocolate coverage
- 280g. Dark chocolate coverage
- 50g. Pure toasted hazelnut paste
- 125g. Hazelnut praline
- 70g. Pailleté Ingredíssimo (ref.600905P3)
- C.S Salt powder
- Dry Flower Mix Ingredíssimo (ref.608650)
- Raspberry Crunch Wetproof Ingredíssimo (ref.608351)
- Mango Crunch Wetproof Ingredíssimo (ref.608352)
Process
- Melt the chocolate toppings at 45º C.
- Mix with the pure hazelnut paste and the praline.
- Pre-crystallize the mixture at 24ºC.
- Add the Pailleté and the salt and mix
- Fill the jacketed molds with chocolate previously.
- Wait for the mixture to crystallize and cover the base of the moulds.
Assembly and finishing
- Unmold the chocolate bars.
- Place them on a baking paper.
- Decorate the milk chocolate bars with ringlets of pre-crystallized black chocolate coverage.
- Decorate the dark chocolate bars with ringlets of pre-crystallized milk chocolate coverage.
- Spread over the still liquid chocolate Dry Flower Mix, Raspberry Crunch Wetproof and Mango Crunch Wetproof.
