Print Recipe

Candy bars

Ingredients candy bar:
1.000 gr Damco coco royale
10 gr Arlico rhum liquor 
Chocuise souplesse dark
Mixed nuts
Refru pineapple
Refru papaya





Bring Damco coco royale to taste with Arlico rhum liquor and roll out until it is 15 mm thick. Brush the slice with melted Chocuise souplesse dark and allow to dry overnight. Divide into 3 x 11 cm strips and dip in the melted Chocuise souplesse dark. 
Finish the candy bars to your own preference with Mixed nuts, Refru pineapple and Refru papaya.

Quantity: 22 pieces


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