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Recipe made for about 20 bar moulds
Recipe Step by Step
Jivara-Praline Chocolate Bar With Dark Crunchy Pearls
1000g JIVARA LACTEE 40%
500g PRALINE NOISETTE 66% FRUITE
500g PERLE CHOCOLAT NOIR 4KG
Melt the milk chocolate and praliné to 45°C. Split the chocolate pearls to about 20 g in each square of the bar moulds except in the 'Chocolat' written one. Temper the mixture down to 25°C and pour in the chocolate bar moulds. Tap down a little in order to keep the visual of the pearls once the bars are removed from the moulds. Allow to crystallise at 17°C.