Chocolate Bar with Mochi and Almond Crunch

• Mix all the ingredients together.
• Steam in the steamer for 20-25 minutes.
• Pour into the mixing bowl with hook attachment, wait until cool. 
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2. Almond Peanut Chocolate Crunchy 

Crunchy Mix

• To make the caramelized nuts, first create a sugar syrup with the water and sugar.
• Add the almond slices and peanuts to the syrup.
• Drain the excess syrup from the nuts.
• Bake at 165°C for 10-12 minutes. Let cool completely.
• To make the crunchy mix, melt the Embassy Azalea Milk Chocolate Couverture 34%.
• Add the cooled, caramelized nuts to the melted chocolate.
• Mix in the cocoa butter and salt.
• Roll the mixture to a thickness of 5 mm between two sheets of parchment paper
  
  Assembly:
  Embassy Azalea Milk Chocolate Couverture 34%, tempered 
  
  Assemble:
• Splash and spray your chocolate bar mould with colored cocoa butter if desired.
• Create a shell using the tempered Embassy Azalea Milk Chocolate Couverture 34%.
• Pipe the cooled mochi into the shell.
• Place a piece of the almond peanut chocolate crunchy on top of the mochi.
• Close the bar with more tempered chocolate.
• Place in the chiller for 15-20 minutes to set.
• Demould and enjoy.