Chocolate Bar
Ingredients
Preparation
Splatter the mold with Chef Rubber silver and white cocoa butter
Temper and fill chocolate bar molds with Reno x dark 54%. Leave to crystallize
Final composition
- Temper and fill letter molds with reno x white 28% spelling out “bad to the bone” and let crystallize
-
Combine silver luster dust with lemon juice and brush letters until fully covered in silver
-
Place 2 skeleton hands and the letters on the chocolate bar as desired
IRCA products in the recipe
CHOCOLATE
