Component 1CHOCOLATE SHELL
Ingredients
| 1000 g | Vanini White Chocolate |
| 100 g | Cocoa Butter |
Method
Melt the cocoa butter at 40°C, then add the yellow colour, dissolving it homogenously. With an airbrush spray the coloured mass at 35°C inside the mould, previously cooled down to 18°C.
Temper the coloured white chocolate. Create the chocolate bar shell by pouring the tempered chocolate inside the mould. Leave to crystallize for few
minutes and cut out the excess chocolate with the aid of a spatula.
Component 2FILLING
Ingredients
| 1500 g | Nocciochiara Cream |
Method
Melt the cream, once reached 25/26°C fill the chocolate bars for ¾ of the mould. Once it is stabilized, close the chocolate bars with tempered white chocolate.
