Caramel Crunch Chocolate Bark


75g white sugar

12g powdered pistachio

50g crumbled pistachio

50g 35% Soie Blanche white choc

66% or 74% Baking Wafers, tempered


Caramelise the sugar and add the powdered pistachio. Add the white choc and leave on low heat whilst mixing.

Quickly pour onto silpat and flatten.

Once cool, coat in dark chocolate and decorate with crumbled pistachio or your favourite nuts.