Power and coffee ganache
Callebaut’s Power 80 chocolate craves other power flavours. Hence the combination of powerful ground coffee in the recipe. On the taste buds, it feels like a battle of the bitters. Or better still a lovely bittersweet hug.
Bring to the boil.
Pour the glucose/cream mixture on the chocolate. Mix well.
Add at 30°C. Mix until smooth and add in a small quantity of ground coffee. Leave to cool until you obtain the desired texture (pipeable).
Make gianduja strips (e.g. 1 cm wide and 2 mm thick) using Callebaut dark gianduja. Pipe three cylinders onto the gianduja strips. Leave to cool. Cut into the desired size and dip into milk chocolate Callebaut 845NV. Sprinkle some ground coffee over the dipped praline.