Recipe for 10 bars
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Assembly
1
Soften the crisp by heating slightly in a bain-marie (40-45° C max) or in the microwave. Pour into a bar mold and cool completely to room temperature.
2
Turn out the crispy bars. Cover well and tap to remove excess chocolate.
3
Dip them in the melted chocolate.
4
Before the chocolate cools, mark with a fork or sprinkle with decorations.
Finishes
Candied fruit
Ingredients
- 500g crisp
- Chocolate couverture
Utensils
- Bar mould
- Fouchettes