Caramel Coffee Cocoa Pods

Moulding
Belcolade Selection Milk Cacao-Trace 35% Q.S.
Caramel Filling
Deli Dulce De Leche Q.S.
Coffee Ganache
Cream 35% 300g
Glucose 70g
Belcolade Dark Noir Selection 55% 365g
Butter 82% 65g
Rainforest Alliance Coffee 20g

Instructions

Molding Method
  • Temper the chocolate and mold the cacao pod mold after coloring. Leave to crystalize

Caramel Filling Method
  • Fill the mold up to 1/3 with Deli Caramel

Coffee Ganache Method
  • Heat the cream and infuse broken coffee beans for 15 minutes. 
  • Add glucose and heat again to 176°F. 
  • Sift out the coffee beans and pour onto the chocolate. 
  • Make a ganache using a spatula. 
  • When the ganache reaches 95°F add the butter and create an emulsion with a hand mixer.

About this Recipe:

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