Katrina | Van Houten
Experience the art of chocolate with Katrina's Haiti & Café Crokine Chocolate Bar recipe, crafted by a World Chocolate Masters finalist. Dive into layers of Cocoa Croquant, Salty Caramel, and Orange...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 71 g NIBS-S
- 3 g DCP-22EXBRU
- 14 g egg white
- 71 g fine sugar
- 20 g glucose
- 2 g sea salt
- 38 g unsalted butter
- 88 g fine sugar
- 125 g 35% cream
- 10 g invert sugar
- 1 zest finely grated orange zest
- 95 g CHM-Q41ALUN
- 22 g CHD-N70OCOA
- 9 g unsalted butter
- 9 g Cointreau
- 54 g 35% cream
- 100 g NCB-HD706-BY
- 5 g white colouring
- 1 g dark colouring
- Q.S. Fleur de Cao
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