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Coffee and Kahlúa bon-bons

PT1H30M

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Ingredients

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Metric

Imperial

Ganache

  • 150ml of whipping cream
  • 250g of 39% milk chocolate, chopped
  • 10g of trimoline
  • 120ml of Kahlúa

Caramel

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Method

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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
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
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
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
6
Melt the Valhrona 61% chocolate in a bowl stationed above another bowl of hot water
7
Roll the bon-bons in the melted Valhrona 61% chocolate and then in cocoa powder to finish. Serve in a bowl
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Coffee and Kahlúa bon-bons

 
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