Haiti Café Crokine Chocolate Bar

Used Cacao Barry products
Tablets

Haiti Café Crokine Chocolate Bar

Created by
  • Yolande Stanley
    Cacao Barry UK Ambassador
Level
level 1
Used Cacao Barry products
Recipe components

Mould preparation

IngredientsPreparation
  • Q.S.
    IBC Black cocoa butter
  • Q.S.
    IBC Gold Creative Powder
  • Q.S.
    Kirsch

Spray the mould with crystallised black cocoa butter. 
Then spray the mould with Kirsch Alcohol and 10% Gold Creative powder in volume.

Mould filling

IngredientsPreparation

Shell the bar moulds with crystallised Haiti Chocolate. 
Pipe in the Café Crokine inside the shelled bar. 
Close the bar with crystallised Haiti Chocolate.