Union Jack Chocolate Bars

Recipe

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ingredients	preparation
g Mona Lisa Red Cocoa Butter g Mona Lisa Blue Cocoa Butter g Couvertures - Great British White Chocolate - coins - 2 x 2.5kg bag	Prepare the cocoa butter by warming to 45c and shaking well. Pour a small amount of the cocoa butter onto silicon paper and move it around to cool. Using a tooth brush or paint brush, flick the cocoa butter in lines across the chocolate mould. Leave to set at room temperature for 20 minutes. Fill the mould with tempered Stewart & Arnold White Chocolate.

ingredients

preparation

Prepare the cocoa butter by warming to 45c and shaking well.

Pour a small amount of the cocoa butter onto silicon paper and move it around to cool.

Using a tooth brush or paint brush, flick the cocoa butter in lines across the chocolate mould.

Leave to set at room temperature for 20 minutes.

Fill the mould with tempered Stewart & Arnold White Chocolate.