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
    Ghana

Pour the mixture over

Assembly

Ingredients Preparation
  • 100g
    Zéphyr™
  • 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.

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