Sugar Free Liquorice Caramel Bars

Created by

  • John Costello - UK Callebaut Ambassador
level 1

Recipe components

Callebaut® ingredients

Mould Preparation

  • As needed
    IBC White cocoa butter
  • As needed
    IBC Bronze creative powder

Crystallise the white cocoa butter.
Flick bar mould with prepared white cocoa butter.
Once dry dust the mould with Bronze creative powder.

Shelling of mould


Shell Moulds with tempered with No Added Sugar dark chocolate.

Liquorice Caramel Filling

  • 300g
    agave syrup

Heat to 170°C.

  • 170g
    whipping cream
  • As needed
    liquorice oil

Recook to 115°C.

  • 170g
    unsalted butter

Stir in.

Recook to 85% of total solids – approximately 120°C.
Allow to cool.
Pipe into prepared moulds.
Close Chocolates with Pre-crystallised No Added Sugar Chocolate.