Coffee hukambi bonbons

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.

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