Haiti filled bar

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Haiti Ganache

ingredients	preparation
365g cream 65g butter 30g liquid sorbitol 1g Tahitian vanilla 30g glucose 30g invert sugar	Boil
Leave to cool to 90°C and pass
215g CHM-P40GHA 350g CHD-Q65HAI	Pour the mixture over

Assembly

ingredients	preparation
100g CHW-N34ZEPH 2g vanilla bean	Mix
Crystallise the white Zéphyr chocolate and fill a few holes in the bar mould. Leave to crystallise. Line the mould with Haiti 65% dark couverture chocolate. Pipe Haiti vanilla ganache into the holes. Leave to crystallise for 24 hours and back and close the bar with crystallised chocolate.