DUBAI CHOCOLATE BARS
A sensory experience that embodies the most exclusive trend of the moment, ideal for those who want to offer a high-class product with an unmistakable flavor.
Difficulty level
A sensory experience that embodies the most exclusive trend of the moment, ideal for those who want to offer a high-class product with an unmistakable flavor.
Ingredients
| BURRO DI CACAO - Green coloured, tempered at 28°C | To Taste |
| BURRO DI CACAO - colored yellow, tempered at 28°C | To Taste |
| SINFONIA PISTACCHIO | To Taste |
Preparation
In a bar-shaped polycarbonate mould, refrigerated at 18°C, make splashes of green and yellow cocoa butter using a brush, clean off the excess and allow to pre-crystallise.
Temper the Sinfonia milk chocolate 38% at 29°C. Fill a polycarbonate mold with the tempered chocolate.
Shake the mold to remove air bubbles and invert to remove excess chocolate.
Remove excess and let it crystallize.
Ingredients
| PRALIN DELICRISP DUBAI PISTACHIO | To Taste |
Preparation
Fill with PRALIN DELICRISP DUBAI PISTACHIO.
Pastry Chef
