Ingredients
Midnight Shadow Bars
- Q.S. Cacao Barry Extra-Bitter Guayaquil 64% Dark Couverture Chocolate Pistoles
- 1.1 oz Caramel filling
- 0.2 oz Baked meringue pieces
- 0.4 oz Wafer
- Q.S. Red cocoa butter
- Q.S. White Ganache
Instructions
- Use tempered Guayaquil to shell the bar mold.
- Pipe caramel filling on the bottom of the shelled mold.
- Pipe white ganache into the shell. Add in wafer before the filling sets.
- Add meringue and cap with Extra Bitter Guayaquil Dark chocolate.
- Allow to crystallize before unmolding.
- Enrobe the bar with Extra Bitter Guayaquil Dark chocolate, put on miniature white chocolate decoration.
- Splash some red colour cocoa butter on top.