Snack Bar with Franuí

Recipe for preparing the Snack Bar with Franuí.

PRALIN DELICRISP FRUITS ROUGES	120g
JOYCREAM RASPBERRY WHITE	150g
JOYCREAM RASPBERRY MILK	150g
FRANUÍ	27
JOYCOUVERTURE EXTRA CHOC MILK	qb

PREPARATION

120g

150g

150g

Melt the PRALIN DELICRISP FRUITS ROUGES and pour it evenly onto the bottom of a silicone mold (18×18 cm).
Blast freeze for approximately 10 minutes.
Pour JOYCREAM RASPBERRY WHITE directly over the PRALIN DELICRISP FRUITS ROUGES and blast freeze for 10–15 minutes.
Pour a layer of JOYCREAM RASPBERRY MILK over the JOYCREAM RASPBERRY WHITE and blast freeze for another 10–15 minutes.
Remove the frozen slab and cut it with a smooth knife into strips measuring 6×18 cm.
Then, every 2 cm, cross-cut with the knife to obtain 27 bars of 2×6 cm each.
Cut the remaining FRANUÍ in half (total: 54 halves).
Place two FRANUÍ halves on top of each bar, on the coating, to ensure stability.
Melt the JOYCOUVERTURE EXTRA CHOC MILK to approximately 30 °C and pour it into a bowl.
Dip one bar at a time, using a dipping fork or skewer.
Allow the coating to crystallize and remove any excess.
Store the product at a temperature between –13 °C and –20 °C. The bars are ready for immediate tasting.