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Coffee and Kahlúa bon-bons

Coffee and Kahlúa bon-bons

Coffee and Kahlúa bon-bons

PT1H30M

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1
For the ganache, bring the cream to the boil. Put the chocolate and trimoline in a bowl and pour the cream over. Add the Kahlúa and mix until smooth
  • 150ml of whipping cream
  • 250g of 39% milk chocolate
  • 10g of trimoline
  • 120ml of Kahlúa
2
Let the mixture cool and thicken slightly, then place in a piping bag
3
Using the bag, pipe the mixture into half of the Valhrona dark chocolate shells, filling them half full
  • 30g of Valhrona dark chocolate shells
4
For the caramel, soak the gelatine in water until softened. Warm the coffee in a pan and add the drained gelatine. Stir until dissolved. Add the condensed milk and mix thoroughly
  • 1/2 bronze gelatine leaf
  • 1 single espresso shot
  • 200ml of condensed milk
5
Place the mixture in a piping bag and pipe into the other half of the chocolate shells. Using a little of the mixture as 'cement', join the two different shells together
  • 30g of Valhrona dark chocolate shells
6
Melt the Valhrona 61% chocolate in a bowl stationed above another bowl of hot water
  • 250g of Valhrona 61% chocolate
7
Roll the bon-bons in the melted Valhrona 61% chocolate and then in cocoa powder to finish. Serve in a bowl
  • 250g of cocoa powder

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Ingredients

Metric

Imperial

Ganache

Caramel

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