Soft Bars
Lemon & Pistachio Bar, Caramel Biscuit Bar, Crunchy Bitter Bar, Coconty Bar, Almond & Hazelnut Bar, Peanut Bar and Coating and Decoration — an IRCA recipe in 7 components. Uses IRCA Nobel Latte Milk Compound Coating 10 kg.
Ingredients
Lemon & Pistachio Bar
| Ingredient | Quantity |
|---|---|
| Nobel Bianco | 1000 g |
| Covercream Limone | 700 g |
| Whole roasted pistachios | 700 g |
Caramel Biscuit Bar
| Ingredient | Quantity |
|---|---|
| Nobel Bianco | 1000 g |
| Joycream Caramel Biscotto | 700 g |
Crunchy Bitter Bar
| Ingredient | Quantity |
|---|---|
| Nobel Bitter | 1000 g |
| Pasta Bitter | 700 g |
| Crunchy Beads MIX | 700 g |
Coconty Bar
| Ingredient | Quantity |
|---|---|
| Nobel Bitter | 1000 g |
| Joycream Coconty | 700 g |
Almond & Hazelnut Bar
| Ingredient | Quantity |
|---|---|
| IRCA Nobel Latte Milk Compound Coating 10 kg | 1000 g |
| Praline Amande Noisette | 700 g |
| Roasted almonds | 350 g |
| NOCCIOLE INTERE TOSTATE (whole roasted hazelnuts) | 350 g |
Peanut Bar
| Ingredient | Quantity |
|---|---|
| IRCA Nobel Latte Milk Compound Coating 10 kg | 1000 g |
| Joycream Nocciolina | 700 g |
Coating and Decoration
| Ingredient | Quantity |
|---|---|
| Reno Concerto Bianco 31.50% | |
| Reno Concerto Latte 34% | |
| Reno Concerto Fondente 58% |
Method
- Lemon & Pistachio Bar
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
- Caramel Biscuit Bar
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
- Crunchy Bitter Bar
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
- Coconty Bar
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
- Almond & Hazelnut Bar
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
- Peanut Bar
Mix all the ingredients together, then slowly pour the mixture into suitable moulds and let crystallize.
- Coating and Decoration
Spread the three types of chocolate onto three different acetate sheets.
Final composition: Remove the bars from the moulds and make them stick to the chocolate of the same type.
Final composition: Let crystallize, then cut into the desired dimensions.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.