Sugar Free Liquorice Caramel Bars

Recipe

Created by

John Costello - UK Callebaut Ambassador

Mould Preparation

ingredients	preparation
IBC White cocoa butter IBC Bronze creative powder	Crystallise the white cocoa butter. Flick bar mould with prepared white cocoa butter. Once dry dust the mould with Bronze creative powder.

Shelling of mould

ingredients	preparation
2000g CSD-P2811STE10	Shell Moulds with tempered with No Added Sugar dark chocolate.

Liquorice Caramel Filling

ingredients	preparation
300g agave syrup	Heat to 170°C.
170g whipping cream liquorice oil	Add. Recook to 115°C.
170g unsalted butter	Stir in.
Recook to 85% of total solids – approximately 120°C. Allow to cool. Pipe into prepared moulds. Close Chocolates with Pre-crystallised No Added Sugar Chocolate.

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