Bubble Bar


Chocolate Method
  • Temper the chocolate. Put some drops with Lait and Blanc chocolate. 
  • By air compressor make the “blowing” effect. Set up. 
  • Make the shell with dark chocolate.

Filling Method
  • Melt the chocolate till 113°F with cacao butter and oil, then temper till 88° F, then put in to sifon, and close sifon and put two Cream Chargers. 
  • Shake and fill the bars. Allow to crystalize. 
  • Cover with tempered Belcolade Noir Selection.

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