MOCHA CRESCENTS
COFFEE CHOCO BON BONS WITH ALMOND PASTE
Difficulty level
COFFEE CHOCO BON BONS WITH ALMOND PASTE
Ingredients
| liquid cream 35% fat - heated to 60°C | g 200 |
| soluble coffee | g 25 |
| RENO CONCERTO LATTE 34% | g 450 |
| concentrated butter - softened | g 30 |
Preparation
Dissolve the soluble coffee in the cream, then pour onto the chocolate and emulsify using an immersion blender.
When the ganache is at 35°C, add concentrated butter and emulsify until tou get a smooth uniform ganache.
Cast into a frame for choco bon bons and let per-crystallize.
Ingredients
| MARZICLASS PREMIUM | To Taste |
Preparation
Roll out MARZIPAN PREMIUM to 5mm using a dough sheeter.
Make it stick to the coffee ganache inside the frame.
Refrigerate until the ganache hardens completely.
Once done, spread a thin layer of non-tempered RENO CONCERTO LATTE 34% onto the ganache (onto the surface with no marzipan).
Ingredients
| RENO CONCERTO LATTE 34% - tempered | To Taste |
Use a crescent-shaped cutter to cut the ganache and cover with tempered RENO CONCERTO LATTE 34%.
