Decorate desired mold as desired and cast with tempered Belcolade Noir Selecton CT. Once the shells crystalize make the ganache by heating
the heavy cream to 180F and pouring over the remaining Belcolade Noir Selecton CT, classic coffee and trimoline. Wait 1minute and emulsify.
When the temperature reaches 92F add the soft unsated butter and emulsify. When the ganache is at 88F deposit in shells and once ganache has
crystalized cap with tempered chocolate.
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