NXT-DFM-42 Coffee Ganache Molded Bonbons
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.
rok trajanja:
60 days
Conservation:
16ºC
Containing: 1 Component
Demonstration video<span>NXT-DFM-42 Coffee Ganache Molded Bonbons</span>

Ganache

Sastojci: Ganache

  • 175 g
    Oat milk
  • 25 g
    sorbitol
  • 2 g
    Maldon salt
  • 20 g
    soluble coffee
  • 45 g
    glucose
  • 35 g
    vegan butter
  • 450 g
    CHM-42

Priprema: Ganache

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

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