Dark chocolate bar

level 1

Recipe components

Dark chocolate bar


Pour cocoa butter over coffee and mix well. Leave to infuse overnight. Reheat the set coffee and cocoa butter to 50°C (122°F). Strain through muslin cloth.

Add chocolate and blend together. Mould into bars

Sprinkle with Callebaut® Crispearls™ White CEW-CC-30CRISP, Callebaut® Crispearls™ Milk CEM-CC-25CRISP, cocoa nibs Callebaut® NIBS-S502 and freshly ground coffee beans.