I Like You a Latte! Coffee & Caramel Ganache

Method

I Like You a Latte!

Want to give your customers that warm, fuzzy feeling, or get their heart racing this Valentine's Day. We can’t say for certain whether that’s from the love or the coffee, but these Café Crokine and gold ganache filled chocolates are bound to make a lasting impression!

We used Domed Bonbon Praline Mould SMP3158, but you can use any mould you prefer.

Decoration and shelling

10g Roxy & Rich Amber Honey

20g Roxy & Rich Candy Pink

15g White Coloured Cocoa Butter
350g Cacao Barry Alunga 43%
 

Gold Filling
65g Callebaut Gold Crema
10g Callebaut Gold Chocolate

Coffee Filling
100g Cacao Barry Café Crokine

Step 1 - Making the Shells

Using a spoon, knife, paint brush - or any other food safe implement, splash the Amber Honey cocoa butter across the mould, being sure to scoop enough cocoa butter onto your ‘splashing utensil’ to create long strokes of cocoa butter. Rotate the mould and and repeat to gain an overlapping line effect, and leave to set.

Using a spray gun, coat the mould with Candy Pink cocoa butter and leave to crystallise again. Spray once more with a fine layer of Studio White cocoa butter to back the pink - this will really bring out the vibrancy of your chocolates. Leave to set once more.

Temper the Cacao Barry Alunga and pipe or pour into the mould cavities to create the chocolate shell. After a brief moment, turn out, tap and scrape off the chocolate from the mould for a thin shell. Set aside the excess chocolate ready to be re-tempered for capping off later. 

Step 2 - Making the fillings

First, the gold chocolate filling. Gently warm the crema using a microwave to get a pipeable consistency, and temper the Callebaut Gold chocolate. Combine the two together, and leave to cool slightly so as to not melt your shells. Then, pipe into the cavities to fill roughly one third of each.

Gently warm the Café Crokine, again to a suitable texture, and allow it to cool before piping into the shells, filling the remaining space in the cavity, leaving a few millimeters at the top for capping. Leave to set. 

Step 3 - Cap and Package

Retemper the remaining Alunga and pour over the mould. Place the transfer sheet, textured-side-down, and run a scraper along the mould, sealing the chocolate into the cavities. Leave to fully crystallise before turning out.

Package your chocolates! Being Valentine’s day, we’d recommend our full range of Valentine’s packaging that you can find here, but of course, feel free to use whatever packaging you wish!

Enjoyed this recipe? We capped off using white chocolate so that the heart transfer sheet really stands out! You could even swap the milk chocolate shell for a white or dark chocolate shell if you prefer.