Coffee Recipe

Download as pdf or txt
Download as pdf or txt
You are on page 1of 5

Lana Orlova Bauer

COFFEE

1
Coffee caramel

Coffee ganache

COFFEE
SUGGESTED SHELF LIFE: 45-60 DAYS
AW 0.655 COFFEE CARAMEL
AW 0.775 COFFEE GANACHE
SWEETNESS - **** ( 4 OUT OF 5)

Coffee and chocolate – a great flavor combination that has proven to be a very popular recipe
throughout the years. In this recipe, I recommend using high-quality coffee beans to provide
the best taste to your bonbon, choose your favorite coffee brand and indulge yourself with
this delicious caramel and ganache.

COFFEE CARAMEL
Suggested shelf life: 6 month
1. Slightly grind the coffee beans, and add them to the
Sugar – 320 g milk.
Glucose syrup – 80 g 2. Bring the mixture to a boil, take off the heat and
Sorbitol – 30 g cover it with plastic wrap.
Cream 38% fat – 400 g 3. Set aside and allow to infuse for 30 min.
Coffee beans – 50 g
4. Strain the milk from the coffee beans and reserve.
Milk – 150 g
5. Mix 115 g of infused milk, cream, sorbitol, and s
Sodium bicarbonate – 1 g
odium bicarbonate, and warm up to 80oC, keep warm.
Butter 82% fat – 50 g
6. Meanwhile, in a heavy-based saucepan start heating
Soy lecithin – 4 g
sugar and glucose syrup, and continue to cook until
sugar crystals are dissolved and you get a light
800 g amber-colored caramel .
7. Gradually add the warm cream mixture, mix well
and continue cooking until the caramel reaches 110oC.
8. Add butter, mix it in and continue cooking until 115oC.
9. Take the caramel off the heat.
10. Gradually add soy lecithin, mix well and process
with an immersion blender until its completely
smooth.

2
COFFEE CARAMEL

11. Cool down to 28-30oC and transfer the caramel


into a piping bag. Snip a small hole at the end of
the bag – not too big or the caramel will flow too fast.
12. Pipe the caramel into chocolate shells, filling them
until 1/2 full.
13. Leave to set in a dry, cool area for 1-2 hours before
piping ganache on top.

coffee grinding

SIDE NOTES

⛳ Raw materials are measuring 1000 g, but you will have approximately 800 g of ready product due to high
water evaporation.
⛳ I recommend grinding coffee beans slightly, as it will allow them to pass a coffee taste to the cream and at
the same time it will be easy to strain the cream after the infusion, catching most of the coffee particles.
⛳ You can also use instant coffee, but I find the taste and flavour of freshly ground coffee beans more
appealing. In case of using instant coffee you will have to reduce the amount of it.
⛳ In this recipe, you can correct the amount of coffee according to your preferences.

coffee infusion

caramel preparation

3
coffee caramel

COFFEE GANACHE

Cream 38% fat – 370 g 1. Slightly grind the coffee beans, and add them to
Coffee beans – 50 g the cream.
Glucose – 60 g 2. Bring the mixture to a boil, take off the heat and
Dextrose – 60 g cover it with plastic wrap.
Sorbitol – 50 g 3. Set aside and allow to infuse for 30 min.
Ghana milk chocolate couverture 40% - 500 g 4. Strain the cream from the coffee beans and reserve.
Cocoa butter – 10 g 5. In a saucepan mix together 320 g of infused cream,
glucose, dextrose, and sorbitol bring to boil.
6. Pour the hot mixture on top of milk chocolate and
1000 g cocoa butter and process with an immersion blender
to create an emulsion.
7. When your ganache reaches 27-28oC - pipe ganache
on top of the caramel layer.
8. Leave to crystallize in a dry place with a temperature
below 18oC for 12-24 hours before capping with
chocolate .

4
coffee ganache

filling moulds with coffee ganache

SIDE NOTES

⛳ You can use a different method of infusing – what’s called the “cold method”. In this case, you mix ground
coffee and cold cream, cover the mixture, and allow to infuse overnight in the refrigerator .

You might also like