Haiti filled bar
- Level:
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Easy
- Makes:
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Recipe for around twenty filled bars
Haiti Ganache
Used products: Haiti Ganache
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12.9 ozcream
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2.3 ozbutter
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1.1 ozliquid sorbitol
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15.4 grTahitian vanilla
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1.1 ozglucose
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1.1 ozinvert sugar
Preparation: Haiti Ganache
Boil
Leave to cool to 90°C and pass
Used products: Haiti Ganache
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12.3 ozCHD-Q65HAI
Preparation: Haiti Ganache
Pour the mixture over
Assembly
Used products: Assembly
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0.1 ozvanilla bean
Preparation: Assembly
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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