Fruity Nutty Chocolate Bar

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Temper Belcolade Selection Noir Sugar Reduced CT, apply it on the flat chocolate bar mould.
Let it crystallize for 1-2 hours; demould it.
Cut the dried apricot, dried cranberries, and toasted almond into small pieces; sprinkle it onto a weave design chocolate bar, and then pipe the tempered Belcolade Selection Noir Sugar Reduced CT on it; place the crystallized flat chocolate bar on top.
Let it crystallize for 1-2 hours; demould it.

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