Coffee Delice Recipe

Yield: Approx. 75; 2.25cm x 2.25cm pieces.

Ingredients

coffee-delice.jpg

Heavy cream:

200g

Ground coffee:

8g

Cardamom powder:

1g

Glucose:

20g

Butter:

40g

Bulk milk chocolate:

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.