Crusty Coffee

Ingredients:

• 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.

Ingredients: 

• 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. 

Looking to find out more about our Belcolade range or to discover new recipe to indulge your customers? Visit our website www.belcolade.com