New Style Chocolate Muffins
Give a new life to this classic snack! You will learn how to make a moist chocolate muffin mix with a little bit of coffee, two flavors that pair great together, along with a crunchy crumble.
Give a new life to this classic snack! You will learn how to make a moist chocolate muffin mix with a little bit of coffee, two flavors that pair great together, along with a crunchy crumble.
Shelf life:
3 Days
Conservation:
Refrigeration at 4ºC
Containing: 4 Components
Demonstration video<span>New Style Chocolate Muffins</span>

Muffin Mix

Ingredients: Muffin Mix

  • 9.5 oz
    Buttermilk
  • 4.4 oz
    Butter, melted
  • 11.1 oz
    all-purpose flour
  • 3.2 oz
    Callebaut Cocoa powder
  • 0.5 oz
    baking powder
  • 0.1 oz
    baking soda
  • 0.1 oz
    sea salt
  • 8.7 oz
    sugar
  • 0.4 oz
    instant coffee
  • 4.3 oz
    Eggs, whole

Preparation: Muffin Mix

  1. Mix together the buttermilk and melted butter in a tabletop mixer with a paddle attachment.
  2. Add all the dry ingredients and mix on medium speed.
  3. Add the eggs and mix on high speed until obtaining a smooth texture.
  4. Place the muffin mix into a piping bag and reserve for assembly at room temperature.

View tools

  • Spatula
  • Piping Bag
  • Scraper
  • Bowls
  • Mixing bowl
  • Tabletop mixer
  • Paddle attachment

Crumble

Ingredients: Crumble

  • 9.9 oz
    butter
  • 9.9 oz
    light brown sugar
  • 0.1 oz
    sea salt
  • 12.4 oz
    almond powder 100%
  • 9.9 oz
    all-purpose flour

Preparation: Crumble

  1. Mix together all the ingredients in a tabletop mixer with a paddle attachment on medium speed until lumps are formed.
  2. Place the crumble on a metal tray lined with a silpain and reserve in the refrigerator until the assembly.

View tools

  • Spatula
  • Metal Tray
  • Bowls
  • Mixing bowl
  • Tabletop mixer
  • Paddle attachment
  • Silpain

Baked Ganache

Ingredients: Baked Ganache

  • 1.1 lb
    Heavy Cream 35%
  • 1.1 lb
    Callebaut Sao Thomé
  • 4.2 oz
    icing sugar
  • 4.2 oz
    Eggs, whole

Preparation: Baked Ganache

  1. Warm up the cream in the microwave for 40 seconds.
  2. Add the chocolate into the cream and whisk well.
  3. Warm up the mixture in the microwave for about 30 seconds, until the chocolate is completely melted.
  4. Add the icing sugar and mix well.
  5. Make sure to wait for the mixture to have cooled down before adding the eggs. If you don't, they might start to cook in the preparation and not in the oven, which we don't want.
  6. Add the egg and mix well.
  7. Place the baked ganache into a piping bag and pipe into half of the molds.
  8. Tap the molds to even it out and freeze for about 30 minutes, until solid.

View tools

  • Spatula
  • Metal Tray
  • Whisk
  • Microwave
  • Piping Bag
  • Scissors
  • Bowls
  • Mixing bowl
  • Mini Cylinder Mold

Assembly

  1. Cut a tip off the muffin mix' piping bag and pipe into the molds to fill about 1/3 of the molds.
  2. Unmold the baked ganache and place into the center of the muffin mix, gently pressing to reach the bottom of the mold.
  3. Pipe some more muffin mix on top of the ganache.
  4. Spread some crumble on top of the muffins.
  5. Bake at 170°C (338°F)for 15 minutes.
  6. Once baked, let it cool down in the freezer for about 15 minutes.
  7. Once cooled, unmold the muffins. Once at room temperature, the muffins are ready to be served. If not served the same day, the muffins can be refrigerated for up to two days. If refrigerated, we recommend to allow the muffins to return to room temperature before consumption.

View tools

  • Metal Tray
  • Scissors
  • Parchment paper
  • Demarle Mold FX 01203

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