Ingredients
Working Method
Mix the biscuits in a blender to form a fine crumb. Add the Cryst-o-Fil and blend until the mass reaches 28°C. Add the tempered Belcolade Amber selection. Pipe the filling into lined bar moulds and allow to set at 16°C for 2 hours before sealing with more tempered Belcolade Amber Selection.
Composition & Decoration
1. Lined Bar Moulds 2. Filling |
Place the filling into a piping bag with a plain nozzle and pipe into the lined bar moulds. Allow to crystalize for 2 hours before backing off with tempered Belcolade Amber Selection. |
|
