Thursday, September 29, 2011

Ring Shaped Candy Bar

These bars are made of a cashew praline with a small quantity of cocoa butter added to bind the praline and keep it all in place. The mixture (90% praline, 10% cocoa butter) is then poured into a ring mold, frozen, unmolded, and then dipped (at room temperature) in tempered dark chocolate. I really like the shape. It opens other possibilities for different fillings (layered flavors) and coatings.


  1. Hi Francisco,

    Where did you find the mold for this? Thanks