DARK CHOCOLATE BAR WITH CHILI PEPPER

SPICY DARK CHOCOLATE BAR

DIFFICULTY LEVEL   

CHOCOLATE AND CHILLI PEPPER BLEND

INGREDIENTS PREPARATION

RENO CONCERTO FONDENTE 72% - TEMPERED g 1000 Combine chili pepper powder to chocolate by stirring with a spatula, without
CHILI PEPPER POWDER g 2.5 incorporating air.

Fill the mould for chocolate bars, then shake gently to remove any bubble.

FINAL COMPOSITION

Let crystallize at 10-15°C, then unmould.

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