Haiti Café Crokine Chocolate Bar


Created by
  • Yolande Stanley - Cacao Barry UK Ambassador

Mould preparation

ingredients preparation
  • Q.S.
    IBC Black cocoa butter
  • Q.S.
    IBC Gold Creative Powder
  • Q.S.

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

Mould filling

ingredients preparation
  • Q.S.

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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