Haiti & Café Crokine Chocolate Bar

Recipe

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ingredients	preparation
IBC Black cocoa butter IBC Gold Creative Powder Kirsch	Spray the mould with crystallised black cocoa butter. Then spray the mould with Kirsch Alcohol and 10% Gold Creative powder in volume.

ingredients	preparation
CHD-Q65HAI	Shell the bar moulds with crystallised Haiti Chocolate. Pipe in the Café Crokine inside the shelled bar. Close the bar with crystallised Haiti Chocolate.