DY-NO-MITE BAR | Valrhona

DY-NO-MITE BAR | Valrhona

www.valrhona.us

Remove the layered Cocoa Crumble and Crunchy Praliné base from the freezer and let warm slightly before cutting. Cut into 12x1.5cm rectangles. Sepa

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Ingredients

  • 60g powdered glucose
  • 10g SOSA Natur Emul
  • 450g 14029 (INSPIRATION AMANDE FEVE 3KG)
  • 100g gluten-free flour blend
  • 50g 159 (CACAO POUDRE 3KG)
  • 30g almond oil
  • 30g 4653 (GUANAJA 70% FEVE 3KG)
  • 75g 4653 (GUANAJA 70% FEVE 3KG)
  • 250g 10857 (PRALINE AMANDE 60% CARAMELISE 3KG)
  • 50g almond butter
  • 115g silvered almonds

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