Jivara-Praline Chocolate Bar With Dark Crunchy Pearls

Melt the milk chocolate and praliné to 45°C. Split the chocolate pearls to about 20 g in each square of the bar moulds except in the 'Chocolat' written one. Temper the mixture down to 25°C and pour in the chocolate bar moulds. Tap down a little in order to keep the visual of the pearls once the bars are removed from the moulds. Allow to crystallise at 17°C.