Reduced Sugar Chocolate Bark

Recipe

Created by
  • Beverley Dunkley - Technical Advisor, Chocolate Academy™ Center, UK

Preparation

Ingredients Preparation
  • 550g
    MALCHOC-D

Pre-crystallise.

  • 200g
    Selection of :
  • As needed
    Nibs
  • As needed
    Wholemeal dried biscuit Spheres

Stir in.

Assembly :

Spread thinly on to an IBC textured sheet pre-dusted with IBC Green Shimmer Power.
Allow to Crystallise at 12°C for 12 hours.
Break into irregular pieces.

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