Dark chocolate bar

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  1. Dark chocolate bar

Recipe components

Used Callebaut products
Cocoa Butter - Cocoa butter

Cocoa butter
from 60% - 69% cocoa - 60-40-38

Recipe N° 60-40-38

Dark chocolate bar

IngredientsPreparation

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.