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

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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