Vegan Cocofee
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Good to go
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Good For Me
Enjoy the flavor of finely brewed expresso paired with chocolate and fresh coconut with this recipe.
- Level:
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Easy
- Makes:
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56 bonbons
- Shelf life:
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4 weeks
- Conservation:
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+16 Celsius
Malchoc dark espresso vegan ganache
Ingredients: Malchoc dark espresso vegan ganache
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90 gdouble espresso shots
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35 gDextrose
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17 gInvert sugar
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30 gGlucose
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3,5 gSoy protein
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40 gcoconut butter
Preparation: Malchoc dark espresso vegan ganache
- Brew the expresso.
- Add the dextrose, inverted sugar, glucose and soy protein, and dissolve completely.
- Pour over the Malchoc Dark and emulsify.
- Add the coconut butter and emulsify.
- Pour into the chocolate shells when the ganache is at 29°C.
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