Chocolate Bar with salted caramel and Crispearls™

Recipe

Preparation

ingredients preparation
  • 100g
    811NV
  • 100g
    W2NV

Spin Bar moulds finely with pre-crystallised dark and white chocolate.

  • 1500g
    841

Shell the bar moulds with pre-crystalled Callebaut Power 411 milk chocolate.

  • 250g
    FWF-Z2CARA

Pipe sparingly Callebaut Caramel Fill in the centre of each bar.

  • 841

Close bars with pre-crystallised Power 41 chocolate.

  • 60g
    CEF-CC-CARAM

Sprinkle the bars whilst wet with Callebaut Salted Caramel Crispearls™.