Recipes

PINE NEEDLES BAR (SMOKED)

PINE NEEDLES BAR (SMOKED)

IngredientsPreparation
  • 1635 g Ocumare
  • 12 g smoke powder
  • 3,2 g smoked salt
  • 4 piece(s) vanilla
  • 22 drop(s)
  • 16 g Cocoa butter

In a food processor mix the couverture with the smoke powder, smoked salt, vanilla and natural oak aroma.
Keep on the hob 40ºC.
To pour, lower the mix temperature to 32ºC and add the Magic Temper cocoa butter.
Place in the moulds and seal the bars with the couverture.

OTHERS

IngredientsPreparation

Place in the refrigerator for about 15 minutes and then leave at room tempera- ture.
 

assembly

Once the bars have been removed from the moulds, pass a metal brush over them to give a wood effect and package.