Alunga™, Coffee and Café Crokine Praline

Alunga™, Coffee and Café Crokine Praline

Level:
Easy
Makes:
2 Chocolate Plates

Part 1 – Shelling of Mould

Used products: Part 1 – Shelling of Mould

Preparation: Part 1 – Shelling of Mould

Shell mould with pre-crystallised Milk Chocolate.

Deposit Café Crokine in the base of each mould.

Part 2– Ganache

Used products: Part 2– Ganache

Preparation: 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.