Unique Double Bar with Dried Fruits

1. Temper the Unique Dark Chocolate 70%, according to the instructions on the product packaging

2. Place the Unique Dark Chocolate 70% in the form of a tablet and refrigerate for around 20 minutes.
3. Remove from the refrigerator and then demold the bar and reserve it
4. In the same way, apply the chestnuts and oranges diagonally from the bottom to the top, creating a path
with the fruits. With the aid of the paper cartridge and the Unique 35% Milk Chocolate, apply the chocolate on top of this path of fruits and, before it crystallizes, place the molded bar carefully over this application. Take it to freeze

tempering
Addition quenching – 500 g to 1 kg

Before melting, chop the chocolate and divide it into three equal parts. Melt two of them and chop the third again, until you get very small pieces. Transfer the melted chocolate to a clean, dry bowl and gradually add the reserved third part, stirring constantly until the chocolate is completely homogeneous and at the correct working temperature.

final tempering temperature

Each chocolate/icing has a specific tempering temperature, which you can check on the product packaging. For the white versions of Melken and Inovare, this temperature is between 27 °C and 28 °C. For Melken Semisweet, between 29 °C and 30 °C. As for the entire Unique line and for the other versions of Inovare and Melken, the tempering temperature is between 28 °C and 29 °C.