Chocolate Bar with salted caramel and Crispearls™


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


Ingredients Preparation
  • 100g
  • 100g

Spin Bar moulds finely with pre-crystallised dark and white chocolate.

  • 1500g
    Power 41

Shell the bar moulds with pre-crystalled Callebaut Power 411 milk chocolate.

Pipe sparingly Callebaut Caramel Fill in the centre of each bar.

  • As needed
    Power 41

Close bars with pre-crystallised Power 41 chocolate.

Sprinkle the bars whilst wet with Callebaut Salted Caramel Crispearls™. 

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