Gastronomixs

Coffee ganache

A wonderfully silky ganache that melts in your mouth, delicious as a bonbon filling or to incorporate into a desert.

Creation by Ad Waijers, Cingel College, Breda, the Netherlands.

Coffee ganache

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Ingredients

275

g

cream

30

g

water

145

g

butter

145

g

glucose syrup

15

g

instant coffee

1250

g

milk chocolate

Preparation method

  • Bring the cream, water, butter, glucose syrup and instant coffee to a boil.
  • Remove the pan from the heat and stir in the chocolate until you have a smooth mass.
  • Pour the ganache into a mould or onto a plate covered with baking paper.
  • Allow to set.
  • Cut or punch out into the desired shape.

Serving suggestions

  • As bonbon filling.
  • As part of a dessert.
  • If desired, substitute cognac for some of the water (add after the chocolate callets).

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