Coffee & Belgium Spices

Ingredients

Method

Dark 55% Coffee Ganache
  • Warm cream at 85°c, infuse white coffee bean and cover plastic.
  • After infuse strain and rectify liquid quantity.
  • Add Dextrose, glucose and Sorbitol.
  • Pour onto the Belcolade Selection Noir 65% Cacao-Trace chocolate drops and add the soft butter.
  • Mix with an immersion blender.

Speculos Ganache
  • Warm cream at 85°c, infuse speculos biscuit and cover plastic.
  • After infusion, blend and strain and rectify liquid quantity.
  • Add Dextrose, glucose and Sorbitol.
  • Pour onto the Belcolade Selection lait 35% Cacao-Trace Chocolate drops and add the soft butter.
  • Mix with an immersion blender.

Tips
  • 4 week shelf-life when stored at max 18°C and with a humidity level below 60%

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