Amber Crunch Bark - Puratos

Crunch Method

Melt the milk chocolate with the praliné.
Add crousticrep and mix until homogenous.

Amber Coating Method

In a frame of 30cm by 30cm pour 400gr of tempered Amber chocolate.
Allow to crystalize.
Increase the thickness of the frame and spread the crunchy layer.
Add a third frame and pour 400gr of tempered Amber chocolate.
Apply the decoration before the full crystallization of the final layer.

Decoration Method

Use the Belcolade C501-J to pipe dark lines on the bark.

Finishing Method

Break the bark into small pieces and pack in chocolate box or plastic sleeves.

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