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Chocolate Bars with our Freeze Dried Fruits & Bee Pollen

Ingredients 

Equipment 

  • chocolate bar moulds 
  • baking paper
  • baking tray

Method 

-Ensure your chocolate mould is completely dry and then sprinkle the cranberry slices, bee pollen and kiwi slices into the moulds (our dried fruits or nuts will work well too)

-Melt the Chocolate Couverture Drops in a double boiler or in the microwave in 30 second increments. Melt the chocolate until 3/4 of the drops have melted and then remove it from the heat.

-Stir the chocolate until the rest of the chocolate drops have melted in.

-Quickly pour the chocolate into the moulds, gently tap the tray to remove any air bubbles and scrape down the sides.

-Allow the bars to set. To demould them place a layer of baking paper and then a tray over the bars and flip the chocolate mould over and onto the baking paper lined tray.

-Store in an airtight container in a cool dark place.

Notes 

*If you don’t have chocolate bar moulds you can use a baking paper-lined tray. Simply pour your chocolate onto the paper and sprinkle the fruits on afterwards. Once it has cooled break it into rustic pieces and enjoy

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