Preparation
Ingredients
- Purocao white 180g
- Coffee beans 70g
- Cream 260g
- Inverted sugar 30g
- Instant coffee 3g
- Liquid butter 35g
Preparation
Roast the coffee beans in the oven at 150°C for 6 minutes.
Once roasted, lightly grind them and infuse in the cream.
Let infuse for 24 hours.
Heat the cream with the beans to about 65°C and strain.
Take 175 g of coffee-flavored cream and add the instant coffee and inverted sugar. Mix.
Pour the mixture over Purocao Bianco chocolate and blend.
Add the liquid butter and mix again.
Cool to 28-30°C before use.
MOLD PREPARATION
Purocao Bianco 100 g
Purocao Latte 36/38 100 g
Purocao Cocoa Butter 100 g
Purocao Cocoa Butter 100 g
Fat-soluble white color as needed
Place cardboard strips diagonally in the molds and spray the mixture with tempered Purocao Latte 36/38 and Purocao Cocoa Butter at 32°C, then let crystallize.
Melt the cocoa butter at 45°C, add the fat-soluble white color, and mix.
Temper the cocoa butter to 32°C.
Spray the white mixture into the molds and let crystallize.
Create a thin shell with tempered Purocao Bianco chocolate at 29°C and let crystallize.
Pipe the ganache with a sac à poche up to 2 mm from the edge and let crystallize at 16°C.
Close everything with tempered Purocao Bianco chocolate.
