Amber Crunch Bark

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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