Ingredients
- 0.9 oz Callebaut W2 28% White Chocolate Callets
- 0.4 oz Callebaut 811 54.5% Dark Couverture Chocolate Callets
- 0.4 oz American almond granulated pistachios
- 0.1 oz Cocoa nibs
- 0.2 oz Honeycomb pieces
- 1.0 oz Crispy rice
- 0.6 oz Sorbitol
Instructions
- Mix crispy rice, the granulated pistachios, cocoa nibs & honeycomb pieces.
- Add warm sorbitol in to the mixture and mix well.
- Put the mixture into a bar mold while it still warm.
- Bake at 180°C for 3 minutes , let it cool.
- Enrobe the baked bar with tempered Callebaut W2, let it set and drizzle more tempered chocolate for the mummy pattern.
- Dip the bottom of bar into tempered Callebaut 811.
- Decorate the bar with chocolate eyes.