Lako

Makes : 100g

Quick & easy (production)

A bewitching Halloween treat in an ominous black shade accompanied by a chilling bloodstain effect. This haunting creation features Cacao Barry Noir Intense Cacao Powder with a rich caramel layer and a heavenly meringue twist for a spooktacular taste.

A bewitching Halloween treat in an ominous black shade accompanied by a chilling bloodstain effect. This haunting creation features Cacao Barry Noir Intense Cacao Powder with a rich caramel layer and a heavenly meringue twist for a spooktacular taste.

rok trajanja:: 1 month
Conservation:: room temperature

Containing: 1 Component

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Q.S.

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
Q.S.

White Ganache
30 g

Callebaut Filling - Caramel - bucket - 5kg
5 g

Baked meringue pieces
10 g

Wafer
Q.S.

red cocoa butter

Use tempered Guayaquil to shell the bar mold.
Pipe caramel filling on the bottom of the shelled mold.
Pipe white ganache into the shell. Add in wafer before the filling sets.
Add meringue and cap with Extra Bitter Guayaquil Dark chocolate.
Allow to crystallize before unmolding.
Enrobe the bar with Extra Bitter Guayaquil Dark chocolate, put on miniature white chocolate decoration.
Splash some red colour cocoa butter on top.