Coconut Crumble Chocolate Bar

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Temper Belcolade Origins Vietnam CT, apply it on the flat chocolate bar mould, sprinkle brown sugar crumble and Hawaiian coconut.
Let it crystallize for 1-2 hours; demould it.
Temper Belcolade Selection Lait CT, pipe it onto a weave design chocolate mould, place the crystallized Vietnam Chocolate Bar on top.
Let it crystallize for 1-2 hours; demould it.

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