Yield: Approx. 75; 2.25cm x 2.25cm pieces.
Ingredients
|
Heavy cream: |
200g |
|
Ground coffee: |
8g |
|
Cardamom powder: |
1g |
|
Glucose: |
20g |
|
Butter: |
40g |
|
350g |
Preparation
- Pour a thin layer of tempered milk chocolate on a guitar sheet or parchment paper.
- Immediately place a frame on top of the liquid chocolate. Let set.
Directions
- Bring the cream, coffee, cardamom, glucose and butter to a boil.
- Allow to infuse until the temperature reaches 95°F.
- Strain over the tempered milk chocolate. Mix well. It is best to use a hand blender to achieve a homogeneous mixture.
- Immediately pour the ganache into a frame.
- Allow to cool for approximately 30 minutes.
- Use a guitar cutter to cut into desired dimensions.
- Bring the centers to room temperature before enrobing in milk chocolate.