Infused coffee & coca butter

Ingredients: Infused coffee & coca butter

Preparation: Infused coffee & coca butter

Grind the coffee. Stir into melted cocoa butter.
Allow to set. Infuse for 3 days.
Melt gently. Strain through a fine sieve to remove the ground coffee.

Ecl1pse shards

Ingredients: Ecl1pse shards

  • 2.2 lb
    CSM-1ECLIPSE53
  • 1.4 oz
    infused coffee & cocoa butter

Preparation: Ecl1pse shards

Pre-crystallise together.

Ingredients: Ecl1pse shards

  • 7.1 oz
    roasted whole almonds

Preparation: Ecl1pse shards

Stir in.

Pour onto a IBC structured sheet. Spread evenly with a palette knife. Place another structure sheet on the top surface.
Allow chocolate to crystallise at 12°C for at least 2 hours before removing the structured sheet. Break into rough sized pieces.