Alunga™, Coffee and Café Crokine Praline


Created by
  • Will Torrent - Cacao Barry UK ambassador

Part 1 – Shelling of Mould

Ingredients Preparation
  • As needed

Shell mould with pre-crystallised Milk Chocolate.

Deposit Café Crokine in the base of each mould.

Part 2– Ganache

Ingredients Preparation
  • 165ml
    whipped double cream
  • 10g
    Yiracheffe Ethipioan coffee
  • 175g
  • 75g
  • 10g

Bring the cream and coffee to the boil.

Cool to 34°C.

Add both pre-crystallised chocolates to the cooled cream.

Stir in softened butter.

Homogenise together to create a smooth Ganache.

Pipe into moulds.

Close moulds with pre-crystallised Alunga™ Chocolate.

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