Easy

Makes: 120 Yield

A great combination between the NXT DFM-42 and coffee creates a less sweet ganache. Coffee is one of the most emblematic ingredients for chocolate ganaches and chocolate creations.

A great combination between the NXT DFM-42 and coffee creates a less sweet ganache. Coffee is one of the most emblematic ingredients for chocolate ganaches and chocolate creations.

Shelf life:: 60 days
Conservation:: 16ºC

Containing: 1 Component

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Demonstration video<span>NXT-DFM-42 Coffee Ganache Molded Bonbons</span>

Demonstration videoNXT-DFM-42 Coffee Ganache Molded Bonbons

175 g

Oat milk
25 g

sorbitol
2 g

Maldon salt
20 g

soluble coffee
45 g

glucose
35 g

vegan butter
450 g

Callebaut Dairy Free Milk-Taste Chocolate - NXT DFM-42 - 10kg Callets

Boil the oat milk with salt, glucose sorbitol, and soluble coffee.
Add on top of the chocolate and emulsify
Add the vegan butter and mix well.
Bring the ganache at 29C
Spray with colored cocoa butter into the mold as a decoration and mold with NXT DFM-42
Fill the shells with the coffee ganache until 2 mm for the edge.
Let it set at room temp.
Close with crystallized NXT DFM-42 and cool at 10C
Unmould when possible.