Haiti Café Crokine Chocolate Bar

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level 1

Ingredients	Preparation
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.

Ingredients	Preparation
Q.S. CHD-Q65HAI	Shell the bar moulds with crystallised Haiti Chocolate. Pipe in the Café Crokine inside the shelled bar. Close the bar with crystallised Haiti Chocolate.

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