facebook-tracking-pixelIRCA | MILK CHOCOLATE BAR WITH CARAMEL AND JAVA PEPPER

Ingredients

GLUCOSIO g 150
invert sugar g 50
java pepper g 8

Preparation

Mix all the ingredients (no heating).

Ingredients

CHOCOSMART CARAMEL CRUMBLE To Taste

Preparation

Melt CHOCOSMART CARAMEL CRUMBLE at 29-30°C

Preparation

Decorate a chocolate bar mould with tempered and colored cocoa butter and wait until it is crystalized.
Create a chocolate outer shell with tempered SINFONIA LATTE 38%.

Final composition

Fill a third with poppy syrup and place in the fridge for 15 minutes.
Fill almost to the top of the shell with caramel filling and place in the fridge for another 15 minutes.
Close with tempered SINFONIA LATTE 38%.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada