Pina Colada ll

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 and cook at 105°C.

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 for snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream. Enrobe with the Finest Belgian Dark Chocolate Callebaut® Recipe n° 811 or a Finest Belgian Milk Chocolate Recipe n° 823.