Mocha Latte
All ingredients
| Shell Composition: | |
| Chocolanté Organic 55% Costa Rica RFA | 350 g |
| Center Composition: | |
| Cream | 1000 g |
| Chocolanté Organic 32% Costa Rica RFA | 2000g |
| Instant coffee | 300 g |
| Dairy butter | 300 g |
| Invertase | 10 g |
Recipe
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Method & Technique:
Heat cream to scald and whisk in instant coffee.
Slowly whisk in melted chocolate until consistent.
When ganache temperature is below 40ºC, add butter and slowly mix until smooth.
Add invertase, mix and deposit into bittersweet chocolate shells.