Amber Bar

  • Temper the Belcolade Selection Amber Cacao-Trace drops. 
  • Mix in the feuilletine and pipe into the desired mold. 
  • Let crystalize for 12 hours at 16°C with relative humidity level below 60%. 
  • Unmold the chocolate.

  • Tempered Belcolade Blanc chocolate and mix in the cinnamon. 
  • Drizzle the Amber bars with the tempered Cinnamon white chocolate.

Amber Bar

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