100% Pure Haïti

Recipe

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Liquid chocolate

Ingredients Preparation
  • 925g
    milk
  • 75g
    35% fat liquid cream
  • 1bean(s)
    Haiti vanilla
  • 60g
    Rhum Barbancourt 8 years, Réserve Spéciale
  • 2g
    salt

Bring the liquids to a boil and infuse the vanilla bean for a few minutes. 
Strain, add the salt, gradually add to the Haiti dark chocolate couverture.
Mix with a stick blender and finally add the aged rum.
Reserve and serve chilled.

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