Fruit Chocolate Bar recipe
- For 4 people
- Preparation: 20 minutes
Ingredients
- 300g dark, milk or white chocolate
- 3g mycryo or 3g butter
- 30g fruit nuggets from La Maison du Fruit Confit
- 20g almonds
+ Special utensils
- 1 kitchen thermometer
- 1 bar-shaped chocolate mould
Preparation :
- Arrange the fruit chips and almonds in the mould in advance.
- Melt the chocolate in a bain-marie at 45°C. Once the chocolate has reached 45°C, cool to 34°C in another cold water bath.
- Mix in the Mycryo or butter at 32°C. The chocolate is now ready to use.
- Gently spread the chocolate in the mold, using a spatula to spread it evenly.
- Leave to cool and harden in a cool, dry place.
- Peel off the chocolate bars and enjoy, or give as gifts, in pretty little boxes.