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Fruity crunchy Chocolate Bars


Chop biscuits. Heat the cocoa butter in a pan. Then mix the chopped biscuits and roasted hazelnuts with the liquid cocoa butter in the pan.

Spread the biscuit base in a baking dish and press until smooth.

Then place in the freezer for about 15 minutes so that the bottom hardens. In the meantime, heat apricot paste, bionella, vanilla powder and vegetable milk in a pan until everything is nice and creamy. Take the bottom out of the freezer and spread the caramel mixture evenly over it.

Melt the chocolate couverture in a water bath and stir in 2 tablespoons of bionella.

Then pour the liquid chocolate over the mass. Ideally, store in the fridge overnight. Otherwise refrigerate for 30 minutes in the freezer.

Rapunzel Products

160283 bionella chocolate hazelnut spread, vegan HAND IN HAND
1435020 Cocoa butter mild HAND IN HAND
304275 Date paste HAND IN HAND
1460370 Bourbon vanilla powder HAND IN HAND
200260 Hazelnuts roasted, ground
1430785 Semisweet couverture HAND IN HAND

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