5 Spice Bar


  • Cast desired molds in the Belcolade Selection Milk. 
  • Once crystalized make the ganache by heating the heavy cream to 176°F and pouring over the Belcolade Selection Milk and trimoline. Emulsify. 
  • Once the ganache reaches 96°F add the butter and emulsify. 
  • When the ganache reaches 86°F deposit in the molds. 
  • Once the ganache has crystalized cap the bars and sprinkle crispy raspberry pieces on the chocolate before it sets.

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