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Fresh Chocolate Shards
700 g CARMA® Couverture White Ivoire 35%
75 g Pistachios, toasted and slightly crushed
75 g Dried apricots, cut into small pieces
Crystallise couverture .Add the toased pistachios and apricots. Combine well. Carefully reheat to 28°C before spreading on a prepared acetate (plastic) sheet. Leave to crystallise completely, then remove from the sheet and break.