Easy
Makes: 120 Yield
A great combination between the NXT DFM-42 and coffee creates a less sweet ganache. Coffee is one of the most emblematic ingredients for chocolate ganaches and chocolate creations.A great combination between the NXT DFM-42 and coffee creates a less sweet ganache. Coffee is one of the most emblematic ingredients for chocolate ganaches and chocolate creations.A great combination between the NXT DFM-42 and coffee creates a less sweet ganache. Coffee is one of the most emblematic...
- Shelf life:
- 60 days
- Conservation:
- 16ºC
Containing: 1 Component
Ganache
Ingredients: Ganache
-
175 gOat milk
-
25 gsorbitol
-
2 gMaldon salt
-
20 gsoluble coffee
-
45 gglucose
-
35 gvegan butter
Preparation: Ganache
- Boil the oat milk with salt, glucose sorbitol, and soluble coffee.
- Add on top of the chocolate and emulsify
- Add the vegan butter and mix well.
- Bring the ganache at 29C
- Spray with colored cocoa butter into the mold as a decoration and mold with NXT DFM-42
- Fill the shells with the coffee ganache until 2 mm for the edge.
- Let it set at room temp.
- Close with crystallized NXT DFM-42 and cool at 10C
- Unmould when possible.
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Comments
Submitted by Elena Albuquerque on Tue, 03/14/2023 - 13:34
What is the quantity of the chocolate in this recipe please?
Submitted by laurence_torch… on Wed, 03/15/2023 - 14:39
In reply to What is the quantity of the… by Elena Albuquerque
Dear Elena,
Sorry for the mistake. Please add 450g of NXT-DFM-42 from Callebaut.