Easy
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Good to go
Containing: 2 Components
Vegan Hazelnut Mocha Ganache
Ingredients: Vegan Hazelnut Mocha Ganache
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5.3 ozOat milk
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0.4 ozWhole bean coffee
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Q.S.Oat milk
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2.1 ozglucose syrup
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3.4 ozPlant-based butter, very soft
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1.1 ozcoconut oil
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0.7 ozCoffee Liqueur
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0.7 ozhazelnut liqueur
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14.1 ozCacao Barry Tanzanie 75%
Preparation: Vegan Hazelnut Mocha Ganache
- Crush or roughly grind the coffee beans and combine them with the oat milk in a small pot.
- Bring the mixture to a boil, and remove the pot from the heat.
- Cover and allow it to steep for 5 minutes.
- Strain the mixture through a pre-moistened cheesecloth.
- Weigh the infused oat milk - you will have lost some in the infusing process. Return the oat milk to its original weight by adding fresh oat milk as necessary.
- Combine the glucose syrup with the coffee-flavored oat milk and bring to a boil.
- Pour the hot mixture over the dark chocolate, and allow to stand for one minute, then stir or blend to emulsify.
- Stir in the plant-based butter and coconut oil. Make sure the mixture is homogeneous and no lumps of butter remain.
- Stream in the liqueur, stirring or blending to emulsify.
- Agitate the ganache on the tabletop until it is the consistency of pastry cream, then transfer to a piping bag fitted with an 11mm/.43” piping tip.
- Pipe truffle-shaped rounds of approximately 5g/.18 oz each.
- Allow to crystallize for 20 minutes.
Tools
- Cooktop
- Saucepan
- Silicone mat or parchment paper
- Piping bag fitted with 11mm/.43” round tip
- Spatula
Assembly
Ingredients: Assembly
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Q.S.Cacao Barry Tanzanie 75%
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Q.S.Caramalised Hazelnut
Preparation: Assembly
- Roll the truffles into spheres.
- Pre-coat each truffle in pre-crystallized dark chocolate.
- Coat the truffles in a second, thicker layer of pre-crystallized dark chocolate before rolling in praliné grains.
- Allow chocolate coating to set completely before packaging truffles for sale.
Tools
- Gloves
- Bowl (s)
- Silicone mat or parchment paper
- Shallow container
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