C-FIVE
Recipe
Snack bar
| ingredients | preparation |
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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 |
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Melt and mix together. |
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Combine with the melted chocolate and cocoa butter |
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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. |
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