Coffee Macerated Zéphyr™ Caramel Bar
Recipe
Coffee Macerated Zéphyr™ Caramel Bar
ingredients | preparation |
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Melt at around 40°C |
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Place in a container or vacuum pack with |
Seal and place in the warmer at around 40ºC for at least 24 hours. |
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Pre-crystallise the perfumed couverture and incorporate |
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Measure out into the bar moulds. Once crystallised, turn out of the moulds and store. |