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.
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.
