Chocolate Bar with salted caramel and Crispearls™

Recipe

ingredients	preparation
100g 811NV 100g W2NV	Spin Bar moulds finely with pre-crystallised dark and white chocolate.
1500g 841	Shell the bar moulds with pre-crystalled Callebaut Power 411 milk chocolate.
250g FWF-Z2CARA	Pipe sparingly Callebaut Caramel Fill in the centre of each bar.
841	Close bars with pre-crystallised Power 41 chocolate.
60g CEF-CC-CARAM	Sprinkle the bars whilst wet with Callebaut Salted Caramel Crispearls™.