Reduced Sugar Chocolate Bark

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Used Callebaut products

Preparation

IngredientsPreparation
  • 550g
    MALCHOC-D

Pre-crystallise.

  • 200g
    Selection of :
  • Nibs
  • 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.