1 chocolate mold- 12-15 pcs Ingredients Method 1. Bring to boil the heavy cream and coffee. Remove from heat, cover, and steep for 15 minutes. 2. Strain the infusion. Return the cream to its original volume by adding milk. 3. Add the glucose syrup to the flavored cream mixture. Heat to 35o C. 4. Melt chocolate at 40o C and pour the heated cream. 5. Using a spatula, stir in the mixture in small circles in the center of the bowl until it emulsifies. FILLINGS FOR MOULDED CHOCOLATES COFFEE Ganache Cream 65gm Coffee beans, (coarsly ground) 10gm Milk A/R Glucose syrup 15gm Milk chocolate 105gm Finish Dark choc truffle shells /chocolate moulds 12 to 15 pcs. Milk chocolate (tempered) A/R 20
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