Coffee mascarpone ganache
In a pot, bring milk to a boil.
Mix the Café Crokine with the hazelnut paste & salt.
Start with very clean molds (rectangular snacking bar molds).
This recipe, if made with the salty sable cookie, has a shelf life of 2 days because the cookie will get soggy after that. If you want the bonbon to have a longer shelf life, don’t include the cookie or stick it on the outside of the bonbon.
Pipe the coffee mascarpone ganache first then the Café Crokine mixture.
TECHNICAL TIPS: how to spray intricate molds correctly
When spraying your molds with cocoa butter, you have to follow these rules:
ROOM TEMPERATURE -- Between 18° C and 22° C
Sometimes you have molds with very intricate designs or sharp corners, like the ones used for this Tiramisu bar. In that case, besides considering the temperatures, we must ensure that the corners are filled with cocoa butter or chocolate spray, not chocolate itself.
If we do not have a spray gun, or we simply aren’t planning on spraying the molds, we should pick a simple mold like half spheres. Otherwise, we end up with bars or bonbons full of air bubbles.
As a general rule, the more intricate the mold, the thicker the spray layer of cocoa butter/chocolate spray should be.