-
Quick & easy (production)
This recipe has great texture and dimension, bringing Christmas to your tastebuds.This recipe has great texture and dimension, bringing Christmas to your tastebuds.
- Shelf life:
- 6 Months
- Conservation:
- Room Temperature
Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark
Ingredients: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark
-
0.0 gr811‐E4
-
0.0 grFNN-X23PFBO
Preparation: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark
Mix tempered Callebaut 811 Dark Chocolate with Cacao Barry Pralin Feuilletine
Ingredients: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark
-
0.0 grchopped dried apricots
-
0.0 grdried cranberries
Preparation: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark
Fold in chopped dried apricots and cranberries
Ingredients: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark
-
0.0 grCHK‐R30GOLD‐E4
Preparation: Dark Chocolate, Gold Chocolate, Cranberry and Apricot Praline Bark
Spread Callebaut Gold Chocolate onto two textured transfer sheets
Evenly spread the chocolate praline mix on one transfer sheet
Stick the transfer sheets together
Allow to set for 2-3 hours before cutting into desired shape using a heat gun and sharp knife
Milk Chocolate, Cara Crakine and Hazelnut Praline Bark
Ingredients: Milk Chocolate, Cara Crakine and Hazelnut Praline Bark
Preparation: Milk Chocolate, Cara Crakine and Hazelnut Praline Bark
Mix together tempered Callebaut 823 Milk Chocolate, Hazelnut Praline and Cacao Barry Cara Crakine
Ingredients: Milk Chocolate, Cara Crakine and Hazelnut Praline Bark
-
0.0 gr823‐E4
Preparation: Milk Chocolate, Cara Crakine and Hazelnut Praline Bark
Spread Callebaut 823 Milk Chocolate onto two textured transfer sheets
Evenly spread chocolate praline mix onto one of the textured transfer sheets
Stick two transfer sheets together
Allow to set for 2-3 hours before cutting to desired shape using a head gun and sharp knife
White Chocolate and Pistachio Praline Bark
Ingredients: White Chocolate and Pistachio Praline Bark
-
0.0 grW2‐E4
-
0.0 grPRAMA
Preparation: White Chocolate and Pistachio Praline Bark
Mix tempered Callebaut W2 White Chocolate with Callebaut Pistachio Praline
Ingredients: White Chocolate and Pistachio Praline Bark
-
0.0 grcrushed pistachios
-
0.0 grCranberries
Preparation: White Chocolate and Pistachio Praline Bark
Fold in pistachios and cranberries
Ingredients: White Chocolate and Pistachio Praline Bark
-
0.0 grW2‐E4
Preparation: White Chocolate and Pistachio Praline Bark
Spread Callebaut W2 White Chocolate across two textured transfer sheets
Evenly spread chocolate praline mix on top of one of the textured transfer sheets
Stick two transfer sheets together
Leave to set for 2-3 hours before cutting into desired shape using a heat gun and sharp knife
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments