COFFEE GANACHE (FOR FILLING CHOCOLATES)
Chocolates - Week 5, June 8th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This is a recipe for ganache used to fill a chocolate bonbon. The ganache can also be used for truffles, or simply a topping for icecreams and...
Provided by Jordan Michelle Falco
Categories Chocolate
Number Of Ingredients 7
Steps:
- 1. Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
- 2. Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
- 3. Return the cream to its origional weight by adding milk.
- 4. Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
- 5. Remove from heat, add the coffee liquor.
- 6. Pour the hot coffe/cream mixture over the chocolate and the butter. Let sit for at least two minutes before stirring. If the chocolate does not melt entirely, place over a double boiler, stirring constantly untill the ganache is smooth and no lumps remain.
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