Caramel Crunch Chocolate Enrobing and Finishing (Enrobage et finition)
Apply a second coating to the caramel crumb chocolate bars and finish by decorating them as desired.
Ingredients
Caramel crunch chocolate bars
to taste
Extra-Bitter Chocolate (Valrhona), tempered
to taste
Instructions
1
Environmental Control
Strictly control humidity (below 60%) and laboratory temperature. The first zone (24-27°C) is used for core storage, coating, and decoration; the second zone (16°C) is used for chocolate crystallization.
2
Tempering and Placement
About 1 hour before coating, temper the chocolate bars in the coating zone (24-27°C). Place the chocolate bars neatly and evenly spaced on the conveyor belt.
3
First Coating and Decoration
Sprinkle caramel crunch evenly over the chocolate bars. Let it set, then apply the second coating.
4
Finishing
At the 16°C coating line exit, lift the chocolates with paper and transfer them to aluminum trays. Stack in a staggered pattern and let crystallize for 24 hours. Package.
