Coffee Almond Bonbons

Recipe

ingredients	preparation
254g Heavy cream 64g Dark Roasted Espresso 13g Ground Coffee Beans 63g Glucose DE 38 63g invert sugar 10g Butter 344g Milk Chocolate as needed PRN-BC-A094601	Line bonbon molds with thin layer of tempered chocolate. Roll a piece of almond paste to fit into the center of the hollow mold. Set into molds. Bring the heavy cream, espresso and coffee grounds to a boil. Infuse for 5 minutes, strain out the liquids and set aside. Use the above liquids (re-scale to 260 grams), and combine this with the sugars and butter. Heat to 70 Celcius. Pour over the chocolate and allow this to sit for a few moments. Blend to emulsify. Pipe into chocolate lined molds when the ganache is at 29 Celsius. Place the filled molds in the cooler for 10 minutes and remove to allow to set at room temperature. Once the ganache is crystallized, cap the molds with tempered chocolate.

ingredients

preparation

Line bonbon molds with thin layer of tempered chocolate.
Roll a piece of almond paste to fit into the center of the hollow mold. Set into molds.
Bring the heavy cream, espresso and coffee grounds to a boil. Infuse for 5 minutes, strain out the liquids and set aside.
Use the above liquids (re-scale to 260 grams), and combine this with the sugars and butter. Heat to 70 Celcius.
Pour over the chocolate and allow this to sit for a few moments. Blend to emulsify.
Pipe into chocolate lined molds when the ganache is at 29 Celsius. Place the filled molds in the cooler for 10 minutes and remove to allow to set at room temperature.
Once the ganache is crystallized, cap the molds with tempered chocolate.