Haiti filled bar
- Level:
-
Easy
- Makes:
-
Recipe for around twenty filled bars
Haiti Ganache
Used products: Haiti Ganache
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365 gcream
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65 gbutter
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30 gliquid sorbitol
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1 gTahitian vanilla
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30 gglucose
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30 ginvert sugar
Preparation: Haiti Ganache
Boil
Leave to cool to 90°C and pass
Used products: Haiti Ganache
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215 g
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350 gCHD-Q65HAI
Preparation: Haiti Ganache
Pour the mixture over
Assembly
Used products: Assembly
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2 gvanilla bean
Preparation: Assembly
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.
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