Haiti Café Crokine Chocolate Bar

Recipe

Created by
  • Yolande Stanley - Cacao Barry UK Ambassador
  1. Mould preparation
  2. Mould filling

Mould preparation

Ingredients Preparation
  • Q.S.
    IBC Black cocoa butter
  • Q.S.
    IBC Gold Creative Powder
  • Q.S.
    Kirsch

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

Mould filling

Shell the bar moulds with crystallised Haiti Chocolate. 
Pipe in the Café Crokine inside the shelled bar. 
Close the bar with crystallised Haiti Chocolate.

Discover more recipes

The vitamin paris-brest

The vitamin paris-brest

Alunga™, Coffee and Café Crokine Praline

Alunga™, Coffee and Café Crokine Praline

Haiti & Café Crokine Chocolate Bar

Haiti & Café Crokine Chocolate Bar

Peanut Banana Caramel Bouchée

Peanut Banana Caramel Bouchée

Tart a la crème Tea Time

Tart a la crème Tea Time

Get in Touch