Coffee Macerated Zéphyr™ Caramel Bar

Coffee Macerated Zéphyr™ Caramel Bar

Level:
Easy
Makes:
Ingredients for approximately 22 bars

Coffee Macerated Zéphyr™ Caramel Bar

Used products: Coffee Macerated Zéphyr™ Caramel Bar

Preparation: Coffee Macerated Zéphyr™ Caramel Bar

Melt at around 40°C

Used products: Coffee Macerated Zéphyr™ Caramel Bar

  • 80 g
    Ethiopia Mocha-type coffee beans broken into pieces

Preparation: Coffee Macerated Zéphyr™ Caramel Bar

Place in a container or vacuum pack with

Seal and place in the warmer at around 40ºC for at least 24 hours.
Filter the perfumed couverture.

Used products: Coffee Macerated Zéphyr™ Caramel Bar

  • 200 g
    NIK-SE-PEZC

Preparation: Coffee Macerated Zéphyr™ Caramel Bar

Pre-crystallise the perfumed couverture and incorporate

Used products: Coffee Macerated Zéphyr™ Caramel Bar

  • MLD-090500

Preparation: Coffee Macerated Zéphyr™ Caramel Bar

Measure out into the bar moulds. Once crystallised, turn out of the moulds and store.