Haiti & Café Crokine Chocolate Bar

Haiti & Café Crokine Chocolate Bar

Level:
Easy

Part 1 : Mould preparation

Used products: Part 1 : Mould preparation

  • IBC Black cocoa butter
  • IBC Gold Creative Powder
  • Kirsch

Preparation: Part 1 : Mould preparation

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

Part 2 : Mould filling

Used products: Part 2 : Mould filling

  • CHD-Q65HAI

Preparation: Part 2 : Mould filling

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