Power and coffee ganache

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
level 2

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.

Recipe components

Used Callebaut products

Bitter ganache

IngredientsPreparation
  • 250g
    cream
  • 20g
    glucose
  • 25g
    sorbitol

Bring to the boil.

  • 300g
    Power 80

Pour the glucose/cream mixture on the chocolate. Mix well.

  • 60g
    butter
  • Q.S.
    ground coffee

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.