25 Jun 2018
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
- Melt the Carat Coverlux to 45°C and allow to cool down to 35°C before using.
- Mix 80% of the dryed ingredients into the carat Coverlux and pour into a square mold.
- Before the Carat add the remaining 20% of the dryed ingredients as decoration.
2. White Bark
- Melt the Carat Coverlux to 45°C and allow to cool down to 35°C before using.
- Mix 80% of the dryed ingredients into the carat Coverlux and pour into a square mold.
- Before the Carat add the remaining 20% of the dryed ingredients as decoration.
3. Dark Bark
- Melt the Carat Coverlux to 45°C and allow to cool down to 35°C before using.
- Mix 80% of the dryed ingredients into the carat Coverlux and pour into a square mold.
- Before the Carat add the remaining 20% of the dryed ingredients as decoration.
