Softgrain Chocolate Bar - Puratos

Working Method

Working Method

Combine Softgrains with chopped apricots, granola, oats, and coconut.
Bring syrups and vanilla to a boil and add to the Softgrains.
Melt chocolate to 115°F and add to the mixture along with the salt.
Press into a half sheet tray and bake at 325°F for 15 minutes.

Method

Temper some Belcolade Selection Dark CT.
Cut granola bars into 3 1/2 inch X 1 1/2 inch pieces.
Dip bars into the tempered chocolate.
Decorate with a CT stamp.

Softgrain Chocolate Bar

Complexity level:

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