Haiti & Café Crokine Chocolate Bar
- Level:
-
Easy
Part 1 : Mould preparation
Used products: Part 1 : Mould preparation
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IBC Black cocoa butter
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IBC Gold Creative Powder
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Kirsch
Preparation: Part 1 : Mould preparation
Spray the mould with crystallised black cocoa butter.
Then spray the mould with Kirsch Alcohol and 10% Gold Creative powder in volume.
Part 2 : Mould filling
Used products: Part 2 : Mould filling
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CHD-Q65HAI
Preparation: Part 2 : 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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