Used products: Mould preparation
Q.S.IBC Black cocoa butter
Q.S.IBC Gold Creative Powder
Preparation: Mould preparation
Spray the mould with crystallised black cocoa butter.
Then spray the mould with Kirsch Alcohol and 10% Gold Creative powder in volume.
Used products: Mould filling
Preparation: 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.