Recipe: Barks

25 Jun 2018

Chocolate
Patisserie

Ingredients

1. Milk Bark

  • 1000 g of PuratosCarat Coverlux Milk
  • 120 g of PatisFrance hazelnut (roasted)
  • 40 g of PatisFrance pistachio (roasted)
  • 40 g of Dried cranberries

2. White Bark

  • 1000 g of Puratos Carat Coverlux White
  • 100 g of Dried apricots
  • 80 g of Cookies( broken)
  • 50 g of PatisFrance Pistachio (roasted)

3. Dark Bark

  • 1000 g of PuratosCarat Coverlux Dark
  • 100 g of PatisFrance amande batonnets (roasted)
  • 600 g of Pecan nuts (roasted)
  • 30 g of Dried raisins

Working Method

1. Milk Bark

  1. Melt the Carat Coverlux to 45°C and allow to cool down to 35°C before using.
  2. Mix 80% of the dryed ingredients into the carat Coverlux and pour into a square mold.
  3. Before the Carat add the remaining 20% of the dryed ingredients as decoration.

2. White Bark

  1. Melt the Carat Coverlux to 45°C and allow to cool down to 35°C before using.
  2. Mix 80% of the dryed ingredients into the carat Coverlux and pour into a square mold.
  3. Before the Carat add the remaining 20% of the dryed ingredients as decoration.

3. Dark Bark

  1. Melt the Carat Coverlux to 45°C and allow to cool down to 35°C before using.
  2. Mix 80% of the dryed ingredients into the carat Coverlux and pour into a square mold.
  3. Before the Carat add the remaining 20% of the dryed ingredients as decoration.