TAVOLETTE MORBIDE

SOFT BARS

Intermediate level

DELICIOUS BARS WITH INCLUSIONS

NOBEL BIANCO

2.000g

COVERCREAM LIMONE

700g

whole roasted pistachios

700g

JOYCREAM CARAMEL BISCOTTO

700g

NOBEL BITTER

2.000g

PASTA BITTER

700g

CRUNCHY BEADS MIX

700g

JOYCREAM COCONTY

700g

NOBEL LATTE

2.000g

PRALINE AMANDE NOISETTE

700g

roasted almonds

350g

NOCCIOLE INTERE TOSTATE

350g

JOYCREAM NOCCIOLINA

700g

RENO CONCERTO BIANCO 31,50%

RENO CONCERTO LATTE 34%

RENO CONCERTO FONDENTE 58%

LEMON & PISTACHIO BAR

Ingredients

1000g

700g

whole roasted pistachios

700g

Preparation

Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.

CARAMEL BISCUIT BAR

Ingredients

1000g

700g

Preparation

Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.

CRUNCHY BITTER BAR

Ingredients

1000g

700g

700g

Preparation

Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.

COCONTY BAR

Ingredients

1000g

700g

Preparation

Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.

ALMOND & HAZELNUT BAR

Ingredients

1000g

700g

roasted almonds

350g

350g

Preparation

Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.

PEANUT BAR

Ingredients

1000g

JOYCREAM NOCCIOLINA

700g

Preparation

Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.

COATING AND DECORATION

Ingredients

RENO CONCERTO BIANCO 31,50%

qb

RENO CONCERTO LATTE 34%

qb

RENO CONCERTO FONDENTE 58%

qb

Preparation

Spread the three types of chocolate onto three different acetate sheets.

Final composition

Remove the bars from the moulds and make them stick to the chocolate of the same type.

Let crystallize, then cut into the desired dimensions.

IRCA products in the recipe