Frédéric Bau, École du Grand Chocolat Valrhona

Fresh Fruit Chocolate Bars

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Preparation info
  • Makes

    2–3

    bars
    • Difficulty

      Complex

    • Ready in

      1 hr 30

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Ingredients

Bittersweet chocolate bars

  • 7 oz. (200 g) bittersweet chocolate, 60 or 70 percent cocoa
  • 2 ½

Method

Temper the milk and bittersweet chocolates separately. Using a chopping board, chop half the chocolate with a serrated knife. You may also use couverture chocolate in other forms, such as buttons, fèves, or pistoles. Finely chop the other half, or process it with the blade attachment of your food processor, and set it aside.

Photos