Kola and Peta Zetas Bar.

Kola and Peta Zetas Bar

Ingredients

  • 300g.
  • Ébano 52%
  • 3g.
  • Kola flavour
  • 21g.
  • Peta Zetas

Elaboration

Melt the Ébano chocolat couverture at 45/50ºC, add Kola flavour and pre-crystallizer correctly. Add Peta Zetas and fill the molds.

Assembly and finishing

    1.Fill the moulds and leave to harden.

    2.Unmoulding.

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