Pumpkin Seed and Milk Chocolate Bar

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Preparation info
  • Yield:

    700 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Pumpkin seed paste (see Resources) 350 g 12.35 oz 50%

Method

  1. Place a nonstick rubber mat on a marble surface. Place a square frame measuring 30 cm/12 in by 30 cm