Pina Colada

Cook at 80°C. 

Add.

Pour over mixture at 30°C. 

Let cool to pipe Pina Colada bars. 

Mix.

Mix first and heat to broth. 

Add to stop cooking.

Add as needed. 

Cast on silpat frame (0.5 mm thickness)

Let cool and cut into strips of 11 cm x 2 cm.

Use a black or milk couverture for the snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream.