Coffee Macerated Zéphyr™ Caramel Bar


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

Coffee Macerated Zéphyr™ Caramel Bar

ingredients preparation
  • 2000g

Melt at around 40°C

  • 80g
    Ethiopia Mocha-type coffee beans broken into pieces

Place in a container or vacuum pack with

Seal and place in the warmer at around 40ºC for at least 24 hours.
Filter the perfumed couverture.

  • 200g

Pre-crystallise the perfumed couverture and incorporate

  • MLD-090500

Measure out into the bar moulds. Once crystallised, turn out of the moulds and store.

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