Alunga™, Coffee and Café Crokine Praline

Used Cacao Barry products
Alunga™ 41%
Café Crokine™
Excellence 55%
Bonbons, tablets & lollipops

Alunga™, Coffee and Café Crokine Praline

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Created by
  • Will Torrent
    Cacao Barry UK ambassador
Level
level 1
Dosage
2 Chocolate Plates
Steps
  1. Part 1 – Shelling of Mould
  2. Part 2– Ganache
Used Cacao Barry products
Alunga™ 41%
Café Crokine™
Excellence 55%

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

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.
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