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MOCHA CRESCENTS

COFFEE CHOCO BON BONS WITH ALMOND PASTE

Difficulty level

Ingredients

liquid cream 35% fat - heated to 60°C g 200
soluble coffee g 25
RENO CONCERTO LATTE 34% g 450
concentrated butter - softened g 30

Preparation

Dissolve the soluble coffee in the cream, then pour onto the chocolate and emulsify using an immersion blender.

When the ganache is at 35°C, add concentrated butter and emulsify until tou get a smooth uniform ganache.

Cast into a frame for choco bon bons and let per-crystallize.

Ingredients

MARZICLASS PREMIUM To Taste

Preparation

Roll out MARZIPAN PREMIUM to 5mm using a dough sheeter.

Make it stick to the coffee ganache inside the frame.

Refrigerate until the ganache hardens completely.

Once done, spread a thin layer of non-tempered RENO CONCERTO LATTE 34% onto the ganache (onto the surface with no marzipan).

Ingredients

RENO CONCERTO LATTE 34% - tempered To Taste
Final composition

Use a crescent-shaped cutter to cut the ganache and cover with tempered RENO CONCERTO LATTE 34%.