california-raisin-hazelnut-chocolate-bar

California Raisin Hazelnut Chocolate Bar

TAI CHIEN LIN, SINGAPORE NATIONAL CULINARY TEAM, PASTRY CHEF, IGEHO 2013

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Instructions

  • 1.

    Melt all chocolate and temper them separately.

    Pour 100g milk chocolate, 100g blonde chocolate and 100g white chocolate into chocolate bar mould, one after another: the milk chocolate at the bottom, blonde chocolate in the middle, and white chocolate on top.

    Melt and temper the hazelnut gianduja.

    Fold in chopped hazelnuts, granola, feuilletine and California Raisins.

    Pour filling onto chocolate mould. Once the filling is crystalised, seal the chocolate bar with 100g milk chocolate.