Coffee Bonbon

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Ingredients

  • 500 gr. heavy cream
  • 100 gr. coffee beans, warmed and crushed
  • 75 gr. glucose
  • 25 gr. PreGel 5-Star Chef Pastry Select™ Coffee Compound
  • 900 gr. milk couverture, 38.2%
  • as needed for molding milk couverture, 38.2%

Method

  1. Line chocolate molds with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.
  2. Combine the heavy cream and the crushed coffee beans.
  3. Bring to a boil.
  4. Remove from the heat and allow this to infuse for 5′.
  5. Strain through cheesecloth.
  6. Rescale the infusion to 400 grams.
  7. To the rescaled infusion, add the glucose and the PreGel 5-Star Chef Pastry Select™ Coffee Compound.
  8. Warm this mixture to 70 °C.
  9. Pour the warmed infusion over the 900 grams Cacao Barry Lactée Supérieure Milk Couverture, 38.2% in a food processor.
  10. Mix to emulsion.
  11. Let cool to 28 °C and pipe into small chocolate shells molded with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.
  12. Allow to crystallize at room temperature for at least 18 hours.
  13. Close the shells with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%.
Source: http://www.pregelrecipes.com