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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

Haiti Ganache

Ingredients	Preparation
365g cream 65g butter 30g liquid sorbitol 1g Tahitian vanilla 30g glucose 30g invert sugar	Boil
Leave to cool to 90°C and pass
215g Ghana 40% 350g CHD-Q65HAI	Pour the mixture over

Assembly

Ingredients	Preparation
100g Zéphyr™ 34% 2g 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.

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