Haiti filled bar

Level:: Easy
Makes:: Recipe for around twenty filled bars

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12.9 oz

cream
2.3 oz

butter
1.1 oz

liquid sorbitol
15.4 gr

Tahitian vanilla
1.1 oz

glucose
1.1 oz

invert sugar

Boil

Leave to cool to 90°C and pass

7.6 oz

Cacao Barry Ghana
12.3 oz

CHD-Q65HAI

Pour the mixture over

3.5 oz

Cacao Barry White Chocolate - Zéphyr™ 34% - pistols - 5kg bag
0.1 oz

vanilla bean

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.