Coffee Macerated Zéphyr™ Caramel Bar

Recipe

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ingredients	preparation
2000g CHK-N35ZECA	Melt at around 40°C
80g Ethiopia Mocha-type coffee beans broken into pieces	Place in a container or vacuum pack with
Seal and place in the warmer at around 40ºC for at least 24 hours. Filter the perfumed couverture.
200g NIK-SE-PEZC	Pre-crystallise the perfumed couverture and incorporate
MLD-090500	Measure out into the bar moulds. Once crystallised, turn out of the moulds and store.