Complexity level  

Makes 50 pieces

Café Ambré


1 Chocolate Biscuit
  • Patis’Cœur Fondant ParisFrance 500 g
  • Water 125 g
  • Oil 75 g
  • Butter 75 g

Melt the butter. Add all ingredients together mix with the paddle for 3 minutes at medium speed.  Spread out in a tray of 40 x 60 cm with a 4 mm thickness. Bake at 180°C for 8 minutes.

2 Anise Ganache
  • Cream 35% 210 g
  • Star anise 2 pcs
  • Condensed milk unsweeted 80 g
  • Glucose DE60 55 g
  • Belcolade Sélection Noir 65% Cacao-Trace 325 g
  • Butter 40 g

Boil the cream, star anis, condensed milk, glucose and butter. When the preparation reaches 85°C, pour on the chocolate. Use a hand mixer to make the ganache smooth and homogenize.

3 Coffee Cremeux
  • Cream 125 g
  • Milk 125 g
  • Egg yolks 60 g
  • Butter 25 g
  • Belcolade Sélection Lait 35% Cacao-Trace 235 g
  • Soluble coffee 4 g

Blend the milk, cream, soluble coffee, egg yolks in a pan and heat up at 85°C. Pass through a sieve and add the milk chocolate and butter. Blend with a hand blender to make a good emulsion, pour into a bowl and let set.

4 Crunchy
  • Belcolade Cryst-O-Fil White 440 g
  • Belcolade Couverture Blanc Intense 34% Bio 100 g

Soften the Cryst-o-fil, add the melted chocolate and Pralicrac. Mix well until it gets homogeneous.

5 Assembly & Finishings
  • Mold a small half sphere shell in the Belcolade Selection Noir 65% Cacao-Trace.
  • Pipe a bit of crunchy in the bottom of the half sphere mold. 
  • Place a cutted bisuit on top of the crunchy. 
  • Put a toothpick in filling and place upside down in a isimo box.
  • Glaze with some tempered chocolate and let set.
  • Turn the half sphere and fill with the coffee cremeux.
  • Pipe the ganache on top.
  • Decor with some chocolate stick and chocolate crumble.

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