Crusty Coffee

Composition:

This application is made using 2 recipes

  1. Crusty Praliné
  2. Venezuela Ganache

1. Crusty Praliné

Belcolade Noir Selection, C501/J 25 g
Belcolade Lait Selection, O3X5/J or G 50 g
Belcolade Pure Prime Pressed Cocoa Butter 15 g
PatisFrance Crousticrep Blond 20 g
Belcolade Praliné Noisettes 250 g

Method

Temper the Belcolade Noir Selection and Belcolade Lait Selection, melt the Belcolade PPP Cocoa Butter and mix. Then use a spatula to mix this with PatisFrance Crousticrep Blond & Belcolade Praliné Noisettes.
Temper some Belcolade Lait Selection and spread a thin layer on baking paper. When it’s crystallized, put on a frame. Then spread out a layer of 3 mm of the Crusty Praliné and let it crystallize for one hour.

2. Venezuela Ganache

Fresh Cream 35 % 200 g
Sorbitol 15 g
Invert sugar 50 g
Belcolade Origins Venezuela 43 190 g
Belcolade Pure Prime Pressed
Cocoa Butter 15 g
Butter 30 g

Additional ingredients
Belcolade Lait Selection, O3X5/J or G
Soluble coffee

Method

Boil the cream, sorbitol and invert sugar. Let it cool down to 75 °C and pour onto the Belcolade Origins Venezuela 43 and Belcolade PPP Cocoa Butter. Mix with a mixer to obtain a homogeneous ganache. Spread out on top of the first layer of crusty praliné the ganache with 6 mm high. In total we have 9 mm. Let it crystallize for 12 hours in a room at 16-18 °C with a humidity below 60 %. Before cutting the ganache apply a thin layer of tempered Belcolade Lait Selection and stir soluble coffee on top. Cut the ganache with the guitar and enrobe with tempered Belcolade Lait Selection.