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Crusty Coffee

28 Sep 2015


A subtle combination of nuts and coffee associated to Belcolade Origins Venezuela 43. An intense and delicious coffee praline!

The 43% milk chocolate of Venezuela is a mix of Criollo and Trinitario cocoa beans. This results in a strong flavour of caramel, hazelnuts and butter with the impression of roasted cocoa and a clear vanilla aroma

Crusty Praliné


  • 25 g of Belcolade Noir Selection, C501/J 
  • 50 g of Belcolade Lait Selection, O3X5/J or G 
  • 15 g of Belcolade Pure Prime Pressed Cocoa Butter 
  • 20 g of PatisFrance Crousticrep Blond 
  • 250 g of Belcolade Praliné Noisettes 

Working method:

  1. Temper the Belcolade Noir Selection and Belcolade Lait Selection, melt the Belcolade PPP Cocoa Butter and mix. 
  2. Use a spatuala to mix this with PatisFrance Crousticrep Blond &Belcolade Praliné Noisettes. 
  3. Temper some Belcolade Lait Selection at 32 °C and spread a thin layer on baking paper. 
  4. When it’s crystallized, put on a frame. 
  5. Spread out a layer of 3 mm of the Crusty Praliné and let it set for one hour.

Venezuela Ganache


  • 200 g of fresh Cream 35 % 
  • 15 g of Sorbitol 
  • 50 g of invert Sugar 
  • 190 g of Belcolade Origins Venezuela 43 
  • 15 g of Belcolade Pure Prime Pressed Cocoa Butter 
  • 30 g of Butter 
  • Soluble Coffee
  • Belcolade Lait Selection, O3X5/J or G

Working method:

  1. Boil the cream, sorbitol and invert sugar.
  2. Let it cool down to 75 °C and pour onto the Belcolade Origins Venezuela 43 and Belcolade PPP Cocoa Butter. 
  3. Mix with a mixer to obtain a homogeneous ganache. 
  4. Spread out on top of the first layer of crusty praliné the ganache with 6 mm high. 
  5. In total we have 9 mm. 
  6. Let it crystallize for 12 hours in a room at 16-18 °C with a humidity below 60 %. 
  7. Before cutting the ganache apply a thin layer of tempered Belcolade Lait Selection and stir soluble coffee on top. 
  8. Cut the ganache with the guitar and enrobe with tempered Belcolade Lait Selection. 

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