Directions
- 1Melt milk chocolate using a bain-marie.
- 2Pour 2/3 of the melted chocolate into the chocolate bar mold and spread it evenly.
- 3Let it crystallize at room temperature for 2 hours.
- 4Mix Bueno spread and crumbled crisp crepes together.
- 5Pour the mixture over the chocolate in the mold, spreading evenly.
- 6Melt the remaining milk chocolate and pour it on top to close the bar.
- 7Smooth the top to fill the mold.
- 8Let it set at room temperature for about 2 hours.
- 9Carefully unmold the chocolate bar.
- 10Melt a little dark chocolate, place it in a piping bag, cut the tip, and stripe the top of the bar.
Ingredients
- 100 g milk chocolate
- 80 g Bueno spread
- 35 g crisp crepes
- a little dark chocolate
Equipment
bain-mariechocolate bar moldspatulapiping bag
Tips
- Tempering the chocolate is ideal.
- If you didn't temper the chocolate, you may need to place it in the freezer for 30 minutes to harden it.
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