Chocolate Bar with salted caramel and Crispearls™

Created by

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

Recipe components

Callebaut® ingredients



Spin Bar moulds finely with pre-crystallised dark and white chocolate.

  • 1500g
    Power 41

Shell the bar moulds with pre-crystalled Callebaut Power 411 milk chocolate.

  • 250g
    Caramel Fill

Pipe sparingly Callebaut Caramel Fill in the centre of each bar.

  • .
    Power 41

Close bars with pre-crystallised Power 41 chocolate.

  • 60g
    Crispearls™ Salted Caramel

Sprinkle the bars whilst wet with Callebaut Salted Caramel Crispearls™.