Alunga™, Coffee and Café Crokine Praline

Used Cacao Barry products
Bonbons, tablets & lollipops

Alunga™, Coffee and Café Crokine Praline

Created by
  • Will Torrent
    Cacao Barry UK ambassador
Level
level 1
Dosage
2 Chocolate Plates
Used Cacao Barry products
Recipe components

Part 1 – Shelling of Mould

IngredientsPreparation

Shell mould with pre-crystallised Milk Chocolate.

Deposit Café Crokine in the base of each mould.

Part 2– Ganache

IngredientsPreparation
  • 165ml
    whipped double cream
  • 10g
    Yiracheffe Ethipioan coffee
  • 75g
    Excellence
  • 10g
    butter

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.