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RECIPE
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Coffee Crunch Bars
Coffee Crunch Bars
lngredients: JIVARA 40%
Procedures: 2
Makes 39 chocolate bars.
COFFEE PRALINÉ CRUNCH
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410g
CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ
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45g
Cocoa Butter
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85g
JIVARA 40%
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Crêpe dentelle pieces
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10g
ground coffee
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Mix the CRUNCHY ALMOND/HAZELNUT PRALINÉ with the COCOA BUTTER and the JIVARA 40% couverture melted together to 45–50°C. (113–122°F).
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Temper to 26°C (79°F). Add the crêpe dentelle pieces and the ground coffee and use immediately.
MOIST JIVARA PRALINÉ
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Mix the Almond/Hazelnut Praliné with the cocoa butter and the couverture melted together to 45–50 °C (113–122 °F).
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Temper to 26 °C (79 °F) and use immediately.
