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
  • Q.S.
    Haïti

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