NOBEL BIANCO |
COVERCREAM LIMONE |
pistacchi interi tostati |
JOYCREAM CARAMEL BISCOTTO |
NOBEL BITTER |
PASTA BITTER |
CRUNCHY BEADS MIX |
JOYCREAM COCONTY |
NOBEL LATTE |
PRALINE AMANDE NOISETTE |
mandorle tostate |
NOCCIOLE INTERE TOSTATE |
JOYCREAM NOCCIOLINA |
RENO CONCERTO BIANCO 31,50% |
RENO CONCERTO LATTE 34% |
RENO CONCERTO FONDENTE 58% |
LEMON & PISTACHIO BAR
Ingredients
Preparation
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
CARAMEL BISCUIT BAR
Ingredients
1000g
Preparation
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
CRUNCHY BITTER BAR
Ingredients
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
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%
RENO CONCERTO LATTE 34%
RENO CONCERTO FONDENTE 58%
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
CHOCOLATE
IRCA
NOBEL BIANCO
CHOCOLATE
IRCA
NOBEL BITTER
CHOCOLATE
IRCA
NOBEL LATTE
PASTRY
IRCA
COVERCREAM LIMONE
PASTRY
IRCA
PASTA BITTER
PASTRY
IRCA
PRALINE AMANDE NOISETTE
GELATO
JOYGELATO
JOYCREAM CARAMEL BISCOTTO
GELATO
JOYGELATO
JOYCREAM COCONTY
CHOCOLATE
IRCA
CRUNCHY BEADS MIX
PASTRY
