Sail the chocolate seas

Take a dreamy exploration of flavors with every new layer that touches your lips

CHOCOLATE BAR WITH SALTED CARAMEL AND CRISPEARLS™

by Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ center UK

Ingredients

• 100g Callebaut - Finest Belgian Dark Chocolate Recipe N° 811 • 100g Callebaut - Finest Belgian White Chocolate - Recipe N° W2

Preparation

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

Ingredients

• 1500g Callebaut - Power Milk Chocolate - Power 41

Preparation

• Shell the bar moulds with pre crystalled Callebaut Power 41 milk chocolate.

Ingredients

• 250g Callebaut - Caramels -

Caramel Fill Preparation

• Pipe sparingly Callebaut Caramel Fill in the center of each bar.

Ingredients

• Callebaut - Power Milk • Chocolate - Power 41

Preparation

• Close bars with precrystallized Power 41 chocolate.

Ingredients

• 60g Callebaut - Crispearls™ - Crispearls™ Salted Caramel

Preparation

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