From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner
Yield: 40 pieces (10 grams each)
| Dark Chocolate, chopped | 172 g |
| Unsalted Butter, softened and cubed | 38 g |
| Heavy Cream | 172 g |
| Coffee, ground | 8 g |
| Trimoline (Invert Sugar) | 30 g |
| Vanilla Paste | 10 g |
Tools:
- Large Microwavable Bowl
- Microwavable Plastic Containers
- Rubber Spatula
- Fine Mesh Sieve
Method:
- Place the chocolate in the microwavable bowl and fully melt.
- Lightly stir the butter into the melted chocolate.
- Next, in a microwavable container, warm the heavy cream and add the ground coffee. Infuse the mixture for roughly 5 minutes or until the cream has a distinct coffee flavor.
- Pour the mixture through the fine sieve into a clean microwavable container. Add the trimoline and vanilla paste to the infused cream.
- Return the mixture to the microwave and boil.
- Pour the cream mixture over the chocolate and gently stir with a rubber spatula to emulsify. Once at room temperature, this ganache will be piped into chocolate-lined molds.
Purchase items in BOLD in-store at Surfas or online at Culinary District!