Coffee hukambi bonbons
-
COFFEE HUKAMBI 53% GANACHE FOR FRAMING
- Heavy cream 36% 435g
- SOSA glucose DE60 135g
- NOROHY coffee bean paste 30g
- HUKAMBI 53% couverture 810g
- European-style butter 100g
- Total weight 1,510g
Heat the cream, glucose, and coffee bean paste to
140/150°F (60/65°C), then combine half of the mixture
with the partially melted chocolate.
Mix well with a spatula, add the rest of the cream,
and mix using an immersion blender to form a perfect
emulsion.
Once the ganache is at 95/105°F (35/40°C), add the
cubed tempered butter, which should be at approx. 65°F
(18°C), and mix using an immersion blender again.
-
- Hukambi 53% As needeed
- Instant coffee powder As needeed
Make the ganache and pour it at a temperature of
90/93°F (32/34°C) into a frame which you have attached
to a guitar sheet covered with a fine layer of Hukambi
couverture.
Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and
a 60% humidity level.
Turn out, pre-coat with Hukambi couverture, and cut
into your chosen shape.
Coat in Hukambi 53% and decorate with coffee powder
before the coating sets
Save the recipe
If you want to enhance your Norohy Organic Coffee Bean Paste, download this recipe!
Download the recipe in PDF
