Coffee Macerated Zéphyr™ Caramel Bar

Tablets

Coffee Macerated Zéphyr™ Caramel Bar

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 1
Dosage
Ingredients for approximately 22 bars
Recipe components

Coffee Macerated Zéphyr™ Caramel Bar

IngredientsPreparation

Melt at around 40°C

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

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.

Pre-crystallise the perfumed couverture and incorporate

  • Tablets 100 g

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