Haiti filled bar

Used Cacao Barry products
Tablets

Haiti filled bar

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for around twenty filled bars
Used Cacao Barry products
Recipe components

Haiti Ganache

IngredientsPreparation
  • 365g
    cream
  • 65g
    butter
  • 30g
    liquid sorbitol
  • 1g
    Tahitian vanilla
  • 30g
    glucose
  • 30g
    invert sugar

Boil

Leave to cool to 90°C and pass

Pour the mixture over

Assembly

IngredientsPreparation

Mix

Crystallise the white Zéphyr chocolate and fill a few holes in the bar mould.
Leave to crystallise.
Line the mould with Haiti 65% dark couverture chocolate. 
Pipe Haiti vanilla ganache into the holes. 
Leave to crystallise for 24 hours and back and close the bar with crystallised chocolate.