ECUADOR 70% DARK CHOCOLATE BAR WITH SALTED PEANUTS AND ROASTED POPPY SEEDS
RECIPE FOR 10 CHOCOLATE BARS (100g each)
RECIPE FOR 10 CHOCOLATE BARS (100g each)
Ingredients
| MINUETTO FONDENTE ECUADOR 70% | g 1000 |
| salted peanuts | g 15 |
| roasted poppy seeds | g 5 |
Preparation
Temper MINUETTO FONDENTE ECUADOR 70%, then blend the roasted poppy seeds in.
Cast in a proper polycarbonate mould and shake gently for a few seconds in order to remove any bubble.
Spread salted peanuts and make them stick.
Let crystallize at 15°C until the chocolate bar is fully detached, then remove it from the mould.
Pastry Chef, Chocolatier and Baker
