Coffee & Belgium Spices

Ingredients

Grams
Dark 55% Coffee Ganache
Cream 35% 190
PatisFrance Glucose 27
White coffee 18
Sorbitol powder 46
Belcolade selection noir C501 55% CT 192
Dextrose 49
Butter 9
Dark 55% Coffee Ganache total 531
Speculos Ganache
Fresh cream 180
Speculos biscuit 28
Belcolade lait selection 35,5% CT 233
Sorbitol powder 25
Dextrose 31
Patisfrance Glucose 15
Butter 17
Speculos Ganache total 529

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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