Chocolat Ginger bar

Chocolat Ginger bar


  • 400g.
  • Mara
  • 20g.
  • Powder Ginger
  • c/s
  • Candied ginger


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.


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