Choco’bar
(Created by: alexandre Bourdeaux, Technical advisor Callebaut® at the Chocolate academy in Belgium)
New
Choco filling
| Ingredients | Preparation |
|---|---|
|
200 g
Callebaut® Creme dell’artigiano Fondente N16-OH40
125 g Milk Chocolate Callebaut® 823NV 30 g butter oil 90 g Biscuit crunch pailleté feuilletine Callebaut® M-7PAIL |
Melt the chocolate and mix with all ingredients into a homogenous paste. |
Caramel
| Ingredients | Preparation |
|---|---|
|
Callebaut® Caramel Fill FWF-Z2Cara
1 g salt |
Mix. |
Assembly
| Ingredients | Preparation |
|---|---|
| Dark chocolate Callebaut® 70-30-38 (tempered) | Mould into cup shapes. |
| Pipe the caramel on the bottom of the cups. Pipe a layer of the Creme dell’Artigianopailleté feuilletine mix on top. Finish with a thin layer of pure Creme dell’artigiano Fondente. Finish with a milk chocolate plate and nuts, fruits, etc. | |
