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Home / Coffee Bonbon

Coffee Bonbon

Coffee Bonbon

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner

Ingredients

500g (17.6oz)
100g (3.5oz)
75g (2.6oz)
25g (0.9oz)
900g (31.7oz)
as needed for molding

* can be replaced with

Method of Preparation

  1. Line chocolate molds with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.
  2. Combine the heavy cream and the crushed coffee beans. Bring to a boil. Remove from the heat and allow this to infuse for 5 minutes. Strain through cheesecloth.
  3. Rescale the infusion to 400g (14.1oz).
  4. To the rescaled infusion, add the glucose and the . Warm this mixture to 70°C/158°F.
  5. Pour the warmed infusion over the 900g (31.8oz) Cacao Barry Lactée Supérieure Milk Couverture, 38.2% in a food processor.
  6. Mix to emulsion.
  7. Let cool to 28°C/82°F and pipe into small chocolate shells molded with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.
  8. Allow to crystallize at room temperature for at least 18 hours. Close the shells with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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