Power and coffee ganache

Callebaut’s Power 80 chocolate craves other power flavours. Hence the combination of powerful ground coffee in the recipe. On the taste buds, it feels like a battle of the bitters. Or better still a lovely bittersweet hug.


Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Bitter ganache

Ingredients Preparation
  • 250g
  • 20g
  • 25g

Bring to the boil.

  • 300g
    Power 80

Pour the glucose/cream mixture on the chocolate. Mix well.

  • 60g
  • Q.S.
    ground coffee

Add at 30°C. Mix until smooth and add in a small quantity of ground coffee. Leave to cool until you obtain the desired texture (pipeable).

  • Q.S.
    Dark gianduja
  • Q.S.

Make gianduja strips (e.g. 1 cm wide and 2 mm thick) using Callebaut dark gianduja. Pipe three cylinders onto the gianduja strips. Leave to cool. Cut into the desired size and dip into milk chocolate Callebaut 845NV. Sprinkle some ground coffee over the dipped praline.

Get in Touch