Sugar Free Liquorice Caramel Bars

Level:
Easy
Makes:
for 20 x 100 g Bars

Mould Preparation

Ingredients: Mould Preparation

  • IBC White cocoa butter
  • IBC Bronze creative powder

Preparation: Mould Preparation

Crystallise the white cocoa butter.
Flick bar mould with prepared white cocoa butter.
Once dry dust the mould with Bronze creative powder.

Liquorice Caramel Filling

Ingredients: Liquorice Caramel Filling

  • 10.6 oz
    agave syrup

Preparation: Liquorice Caramel Filling

Heat to 170°C.

Ingredients: Liquorice Caramel Filling

  • 6.0 oz
    whipping cream
  • liquorice oil

Preparation: Liquorice Caramel Filling

Add.
Recook to 115°C.

Ingredients: Liquorice Caramel Filling

  • 6.0 oz
    unsalted butter

Preparation: Liquorice Caramel Filling

Stir in.

Recook to 85% of total solids – approximately 120°C.
Allow to cool.
Pipe into prepared moulds.
Close Chocolates with Pre-crystallised No Added Sugar Chocolate.