Haiti & Café Crokine Chocolate Bar
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/85c1ca3b593348082a9aad794e6578be.jpg?itok=njuJiiLB)
Part 1 : Mould preparation
ingredients | preparation |
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Spray the mould with crystallised black cocoa butter. |
Part 2 : Mould filling
ingredients | preparation |
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Shell the bar moulds with crystallised Haiti Chocolate. |