Haiti filled bar
- Level:
-
Easy
- Makes:
-
Recipe for around twenty filled bars
Haiti Ganache
Used products: Haiti Ganache
-
365 gcream
-
65 gbutter
-
30 gliquid sorbitol
-
1 gTahitian vanilla
-
30 gglucose
-
30 ginvert sugar
Preparation: Haiti Ganache
Boil
Leave to cool to 90°C and pass
Used products: Haiti Ganache
-
350 gCHD-Q65HAI
Preparation: Haiti Ganache
Pour the mixture over
Assembly
Used products: Assembly
-
2 gvanilla 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.
Comments