Chocolate bar

Citrus zests

Ingredients

Chocolate bar

Dark or milk couverture chocolate (as desired)

Confit of citrus zests (mandarin or orange) 65 g

Confit of orange zests

Confit of orange zests with a thick texture, easy to dose with spoon. Oranges are harvested and processed in our integrated facility in Spain. Packed in 500 g oxygen-barrier pouches.

Discover our Confit of citrus zests product range

Preparation steps

1. Chocolate bar

Temper the chocolate (dark or milk, according to your preference). Mold the chocolate bar and let it slightly crystallize. Fill a piping bag with 65 g of confit of citrus zests. Pipe the into the molded chocolate bar. Seal the bar with tempered chocolate. Allow to fully crystallize, then unmold.

A creation by

Xavier Berger

Awarded Meilleur Ouvrier de France Chocolatier, Xavier Berger creates exceptional chocolate in his boutiques in Pau and Tarbes. Member of Relais Desserts, he combines craftsmanship with creativity.

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