Coffee Macerated Zéphyr™ Caramel Bar

Created by

  • Ramon MoratoGlobal Creative Innovation Leader for the Cacao Barry® brand
level 1
  1. Coffee Macerated Zéphyr™ Caramel Bar

Recipe components

Coffee Macerated Zéphyr™ Caramel Bar

Preparation

Melt at around 40°C

Ingredients
Preparation

Place in a container or vacuum pack with

Ingredients
  • 80g
    Ethiopia Mocha-type coffee beans broken into pieces

Seal and place in the warmer at around 40ºC for at least 24 hours.
Filter the perfumed couverture.
Preparation

Pre-crystallise the perfumed couverture and incorporate

Ingredients
  • 200g
    NIK-SE-PEZC
Preparation

Measure out into the bar moulds. Once crystallised, turn out of the moulds and store.

Ingredients
  • MLD-090500