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Brésilienne Chips (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
Callebaut Dark Chocolate Strong 70-30-38NV Pre-crystallise the chocolate. Spread onto plastic cover using an oval-shaped stencil spread.
Sprinkle onto the chocolate and create a shape with a funnel. Leave to harden in the firdge and remove from the cover.

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