C-FIVE

Level:
Easy
Makes:
±80 pieces

Snack bar

Ingredients: Snack bar

  • 161 g
    dried cranberries
  • 21 g
    sucre neige (snow powder)

Preparation: Snack bar

Pulse the cranberries with the sucre neige in a food processor just until small pieces form. Do not overprocess as to form a paste. Place in the freezer for 10-15 min. to ensure the pieces do not stick together

Preparation: Snack bar

Melt and mix together.

Ingredients: Snack bar

Preparation: Snack bar

Combine with the melted chocolate and cocoa butter

Ingredients: Snack bar

Preparation: Snack bar

Gently fold into the chocolate mixture together with the cranberries. 

Spread into a 17 mm frame. Allow to set up overnight at room temperature. Cut into 15 mm x 80 mm pieces. Partially enrobe with pre-crystallised milk chocolate Callebaut® Select 823NV. Garnish with Callebaut® Crispearls™ Dark CED-CC-45CRISP.