Part 1 – Shelling of Mould
Shell mould with pre-crystallised Milk Chocolate.
Deposit Café Crokine in the base of each mould.
Part 2– Ganache
Bring the cream and coffee to the boil.
Cool to 34°C.
Add both pre-crystallised chocolates to the cooled cream.
Stir in softened butter.
Homogenise together to create a smooth Ganache.
Pipe into moulds.
Close moulds with pre-crystallised Alunga™ Chocolate.