Haiti & Café Crokine Chocolate Bar


Created by
  • Yolande Stanley - Cacao Barry UK Ambassador

Part 1 : Mould preparation

Ingredients Preparation
  • As needed
    IBC Black cocoa butter
  • As needed
    IBC Gold Creative Powder
  • As needed

Spray the mould with crystallised black cocoa butter.
Then spray the mould with Kirsch Alcohol and 10% Gold Creative powder in volume.

Part 2 : 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.

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