I Like You a Latte! Coffee & Caramel Ganache
Ingredients
- 10g Roxy&Rich Coloured Cocoa Butter; Amber Honey - SCR1396B
- 20g Roxy&Rich Coloured Cocoa Butter; Candy Pink - SCR1102C
- 15g IBC White Coloured Cocoa Butter - SCR473A
- 350g Cacao Barry Milk Chocolate; Alunga 43% - SCC1746A
- 65g Callebaut Gold Crema - SCM292
- 10g Callebaut Gold Chocolate - SCC1607
- 100g Cacao Barry Cafe Crokine - SCM568
Method
I Like You a Latte!
Want to give your customers that warm, fuzzy feeling, or get their heart racing this Valentine's Day. We can’t say for certain whether that’s from the love or the coffee, but these Café Crokine and gold ganache filled chocolates are bound to make a lasting impression!
Decoration and shelling
10g Roxy & Rich Amber Honey Cocoa Butter
20g Roxy & Rich Candy Pink Cocoa Butter
15g Mona Lisa Studio White Cocoa Butter
350g Cacao Barry Alunga 43%
Transfer Sheet; Hearts Mixed
Gold Filling
65g Callebaut Gold Crema
10g Callebaut Gold Chocolate
Coffee Filling
100g Cacao Barry Café Crokine
Step 1 - Making the Shells
Using a spoon, knife, paint brush - or any other food safe implement, splash the Roxy & Rich Amber Honey cocoa butter across the mould, being sure to scoop enough cocoa butter onto your ‘splashing utensil’ to create long strokes of cocoa butter. Rotate the mould and and repeat to gain an overlapping line effect, and leave to set.
Using a spray gun, coat the mould with Candy Pink cocoa butter and leave to crystallise again. Spray once more with a fine layer of white cocoa butter to back the pink - this will really bring out the vibrancy of your chocolates. Leave to set once more.
Temper the Cacao Barry Alunga and pipe or pour into the mould cavities to create the chocolate shell. After a brief moment, turn out, tap and scrape off the chocolate from the mould for a thin shell. Set aside the excess chocolate ready to be re-tempered for capping off later.
Step 2 - Making the fillings
First, the gold chocolate filling. Gently warm the crema using a microwave to get a pipeable consistency, and temper the Callebaut Gold chocolate. Combine the two together, and leave to cool slightly so as to not melt your shells. Then, pipe into the cavities to fill roughly one third of each.
Gently warm the café crokine, again to a suitable texture, and allow it to cool before piping into the shells, filling the remaining space in the cavity, leaving a few millimeters at the top for capping. Leave to set.
Step 3 - Cap and Package
Retemper the remaining Alunga and pour over the mould. Place the heart transfer sheet, textured-side-down, and run a scraper along the mould, sealing the chocolate into the cavities. Leave to fully crystallise before turning out.
Package your chocolates! Being Valentine’s day, we’d recommend our full range of Valentine’s packaging that you can find here, but of course, feel free to use whatever packaging you wish!
Approximate costs
Add ingredients to your order
Roxy & Rich
Coloured Cocoa Butter; Amber Honey
225g; Gemstone E171 Free
SCR1396B
In-stock: 15
Roxy & Rich
Coloured Cocoa Butter; Candy Pink
1.4kg; Artist E171 Free
SCR1102C
Out of stock - No ETA: To Order Only
IBC
White Coloured Cocoa Butter
1kg; Non Azo
SCR473A
Out of stock - No ETA: To Order Only
Cacao Barry
Cacao Barry Milk Chocolate; Alunga 43%
Easymelt Chips; Minimum Cocoa Solids 41.3%
SCC1746A
A distinguished dark milk chocolate... Alunga 41% is Cacao Barry’s most cocoa-intense milk couverture, comb...
In-stock: 14
Callebaut
Callebaut Gold Crema
Post-bake filling with white chocolate with caramel
SCM292
Fill your croissants, pastries and mini tarts with the iconic taste of Callebaut Gold chocolate! Callebaut&r...
In-stock: 4
Callebaut
Callebaut Gold Chocolate; White Chocolate with Caramel
Easymelt Chips; Minimum Cocoa Solids 30.4%
SCC1607
In-stock: 28
Cacao Barry
Cacao Barry Cafe Crokine
Coffee Flavour with White Chocolate & Cocoa Nibs
SCM568
Café Crokine™ is a delightfully intense coffee taste preparation with white chocolate and crunchy caramelis...
In-stock: 8