C-FIVE

Recipe

Created by

ingredients	preparation
161g dried cranberries 21g sucre neige (snow powder)	Pulse the cranberries with the sucre neige in a food processor just until small pieces form. Do not overprocess as to form a paste. Place in the freezer for 10-15 min. to ensure the pieces do not stick together
105g Cocoa - Cocoa Butter - 4kg Callets 105g 823NV	Melt and mix together.
952g PRA	Combine with the melted chocolate and cocoa butter
266g M-7PAIL 98g rice crisp	Gently fold into the chocolate mixture together with the cranberries.
Spread into a 17 mm frame. Allow to set up overnight at room temperature. Cut into 15 mm x 80 mm pieces. Partially enrobe with pre-crystallised milk chocolate Callebaut® Select 823NV. Garnish with Callebaut® Crispearls™ Dark CED-CC-45CRISP.