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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Coffee Delice Recipe

Yield: Approx. 75; 2.25cm x 2.25cm pieces.

Ingredients

coffee-delice.jpg

Heavy cream:

200g

Ground coffee:

8g

Cardamom powder:

1g

Glucose:

20g

Butter:

40g

Bulk milk chocolate:

350g

Preparation

  • Pour a thin layer of tempered milk chocolate on a guitar sheet or parchment paper.
  • Immediately place a frame on top of the liquid chocolate. Let set.

Directions

  • Bring the cream, coffee, cardamom, glucose and butter to a boil.
  • Allow to infuse until the temperature reaches 95°F.
  • Strain over the tempered milk chocolate. Mix well. It is best to use a hand blender to achieve a homogeneous mixture.
  • Immediately pour the ganache into a frame.
  • Allow to cool for approximately 30 minutes.
  • Use a guitar cutter to cut into desired dimensions.
  • Bring the centers to room temperature before enrobing in milk chocolate.