Chocolat Ginger bar
Ingredients
- 400g.
- Mara
- 20g.
- Powder Ginger
- c/s
- Candied ginger
Elaboration
Melt the Mara chocolate couverture at 40/45ºC, add the ginger powder and pre-crystallizer correctly. Fill the molds and add candied ginger.
Assembly and Finishing
1.Fill the moulds and decorate with candied ginger.
2.Leave to Harden and unmoulding.