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Crunch Layer

Crunch Layer


Recipe Created By:
PreGel Professional Training Center

Crunch Layer

300g (10.6oz)
300g (10.6oz)

Method of Preparation

  1. Temper chocolate.
  2. Mix in PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch) and roll between two Silpats.
  3. Store in refrigerator.
  4. Cut into desired shapes and use as crunch layers.
Notes to Consider: For variations, feel free to use tempered white, milk, or dark chocolate.