Temper the chocolate and add to the prepared mould (IMP856Implast 120mm Slim Stick Polycarbonate Chocolate Mould)
Allow to crystallise over night at 16c
Remove the sticks from the mould and top with a little tempered chocolate
Finish with salted caramel pieces
White Sticks
Temper the chocolate and add to the prepared mould (IMP856Implast 120mm Slim Stick Polycarbonate Chocolate Mould)
Allow to crystallise over night at 16c
Remove the sticks from the mould and top with a little tempered chocolate
Finish with freeze dried passion fruit pieces
Dark Sticks
Temper the chocolate and add to the prepared mould (IMP856Implast 120mm Slim Stick Polycarbonate Chocolate Mould)
Allow to crystallise over night at 16c
Remove the sticks from the mould and top with a little tempered chocolate
Finish with oat biscuit pieces
Amber Sticks
Temper the chocolate and add to the prepared mould (IMP856Implast 120mm Slim Stick Polycarbonate Chocolate Mould)
Allow to crystallise over night at 16c
Remove the sticks from the mould and top with a little tempered chocolate
Finish with Speculoos biscuit
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