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.
Level:
Medium
Makes:
Recipe for approx. 40 pieces

Bitter ganache

Ingredients: Bitter ganache

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

Preparation: Bitter ganache

Bring to the boil.

Ingredients: Bitter ganache

  • 300 g
    80-20-44NV

Preparation: Bitter ganache

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

Ingredients: Bitter ganache

  • 60 g
    butter
  • Q.S.
    ground coffee

Preparation: Bitter ganache

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).

Preparation: Bitter ganache

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.