Crunchy Bar

Composition:

This application is made using 2 recipes

  1. Square Chocolate
  2. Crunchy

1. Square chocolate

Belcolade Lait Organic 39 500 g
Method
Temper the Belcolade Lait Organic 39 and spread out between 2 plastic sheets to have a very thin layer of chocolate. Cut the required shape.

2. Crunchy

PatisFrance Noisettes Blanchies Entières (diced) 200 g
PatisFrance Pistaches Vertes Iran (diced) 100 g
PatisFrance Amandes Blanchies Entières (diced) 100 g
Apricots 50 g
Belcolade Lait Organic 39 185 g

Method

Temper the Belcolade Lait Organic 39 and add all the ingredients. Place on top of the square of chocolate.

Final assembly

Enrobe with tempered Belcolade Lait Organic 39.