Sugar Free Liquorice Caramel Bars
- Level:
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Easy
- Makes:
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for 20 x 100 g Bars
Mould Preparation
Ingredients: Mould Preparation
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Ibc white cocoa butter
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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.
Shelling of mould
Ingredients: Shelling of mould
Preparation: Shelling of mould
Shell Moulds with tempered with No Added Sugar dark chocolate.
Liquorice Caramel Filling
Ingredients: Liquorice Caramel Filling
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300 gAgave syrup
Preparation: Liquorice Caramel Filling
Heat to 170°C.
Ingredients: Liquorice Caramel Filling
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170 gWhipping cream
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Liquorice oil
Preparation: Liquorice Caramel Filling
Add.
Recook to 115°C.
Ingredients: Liquorice Caramel Filling
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170 gUnsalted 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.
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