DY-NO-MITE BAR
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
- 1350g 4653 (GUANAJA 70% FEVE 3KG)
- 270g almond oil
- 135g 3285 (GRUE DE CACAO 1KG)
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