Reduced Sugar Chocolate Bark

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Recipe components

Preparation

Ingredients	Preparation
550g MALCHOC-D	Pre-crystallise.
200g Selection of : NIBS-S502 Wholemeal dried biscuit Spheres	Stir in.
Assembly : Spread thinly on to an IBC textured sheet pre-dusted with IBC Green Shimmer Power. Allow to Crystallise at 12°C for 12 hours. Break into irregular pieces.

Ingredients

Preparation

550g

MALCHOC-D

Pre-crystallise.

200g

Selection of :
NIBS-S502
Wholemeal dried biscuit Spheres

Stir in.

Assembly :

Spread thinly on to an IBC textured sheet pre-dusted with IBC Green Shimmer Power.
Allow to Crystallise at 12°C for 12 hours.
Break into irregular pieces.