“Crispy grains & seeds chocolate bars”
1. Crispy dark chocolate bar
– Dark chocolate – (Veliche – Origin El Salvador)
– 100 g – Rice Crisps – Jordà
– 70 g – Crispy Quinoa – Jordà
– 80 g – Crispy Buckwheat – Jordà
– 65 g – Crispy Spelt – Jordà
- Mix rice crisps, crispy quinoa, crispy buckwheat, crispy spelt to make the crispy mix.
- Temper “Veliche – Origin El Salvador” dark chocolate.
- Sprinkle the mold with the crispy mix. (Mold 1992 – Chocolate World)
- Add tempered dark chocolate.
- Sprinkle the crispy mix on top of the mold to finish.
- Vibrate the mold.
2. Crispy green pistachio chocolate bar
– White chocolate – (Veliche – Obsession 30)
– Green natural color powder – Toufood
– 100 g – Rice Crisps – Jordà
– 70 g – Crispy Quinoa – Jordà
– 80 g – Crispy Buckwheat – Jordà
– 65 g – Crispy Spelt – Jordà
– 50 g – Chopped roasted pistachio
– Salt flakes
- Mix rice crisps, crispy quinoa, buckwheat & spelt with chopped pistachio to make the crispy mix.
- Temper “Veliche – Obsession 30” white chocolate.
- Sprinkle the mold with the crispy mix. (Mold 1992 – Chocolate World)
- Mix tempered chocolate with green color powder and fill the mold.
- Sprinkle with the crispy mix + salt flakes on top of the mold to finish.
- Vibrate the mold.
3. Crispy pink “RuDy” chocolate bar
– 250 g – White chocolate – (Veliche – Obsession 30)
– 10 g – Yoghurt powder – Yödry – Toufood
– 15 g – Raspberry powder – Jordà
– 10 g – Rice vinegar powder – Jordà
– 100 g – Rice Crisps – Jordà
– 70 g – Crispy Quinoa – Jordà
– 80 g – Crispy Buckwheat – Jordà
– 65 g – Crispy Spelt – Jordà
- Mix rice crisps, crispy quinoa, crispy buckwheat, crispy spelt to make the crispy mix.
- Temper “Veliche – Obsession 30” white chocolate.
- Sprinkle the mold with the crispy mix. (Mold 1992 – Chocolate World)
- Mix tempered chocolate with raspberry, rice vinegar & yoghurt powder and fill the mold.
- Sprinkle the crispy mix on top of the mold to finish.
- Vibrate the mold.
4. Crispy yellow lemon chocolate bar
– 250 g – White chocolate – (Veliche – Obsession 30)
– 8 g – Yellow natural color powder
– 15 g – Lemon peel powder
– 10 g – Rice vinegar powder – Jordà
– 100 g – Rice Crisps – Jordà
– 70 g – Crispy Quinoa – Jordà
– 80 g – Crispy Buckwheat – Jordà
– 65 g – Crispy Spelt – Jordà
- Mix rice crisps, crispy quinoa, crispy buckwheat, crispy spelt to make the crispy mix.
- Temper “Veliche – Obsession 30” white chocolate.
- Sprinkle the mold with the crispy mix. (Mold 1992 – Chocolate World)
- Mix tempered chocolate with yellow color, lemon peel & rice vinegar powder and fill the mold.
- Sprinkle the crispy mix on top of the mold to finish.
- Vibrate the mold.