Sugar Free Liquorice Caramel Bars

Crystallise the white cocoa butter.
Flick bar mould with prepared white cocoa butter.
Once dry dust the mould with Bronze creative powder.

Shell Moulds with tempered with No Added Sugar dark chocolate.

Heat to 170°C.

Add.
Recook to 115°C.

Stir in.

Recook to 85% of total solids – approximately 120°C.
Allow to cool.
Pipe into prepared moulds.
Close Chocolates with Pre-crystallised No Added Sugar Chocolate.