DARK GIANDUIA AND ORANGE BARS
Difficulty level
Ingredients
| CARAMELIZED MACADAMIA PIECES | To Taste |
| Dehydrated Fruits | To Taste |
Temper the Sinfonia Gianduia Dark Chocolate at 27°C, pour into the appropriate polycarbonate molds and vibrate them for a few seconds to eliminate any air bubbles.
Adhere the HG Orange and the Caramelized Macadamia.
Chocolatier and Pastry Chef
