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Coffee-Chocolate Tablets
By: Frank Vollkommer
Coffee-Chocolate Tablets
1.10 oz (30g) Coffee Flavor Paste
9.20 oz (260g) Cream
2.10 oz (60g) Glucose Syrup
14.80 oz (420g) Noche 40% Milk Chocolate (LUK M204)
4.20 oz (120g) Tumaco 65% Single Origin Dark Chocolate (LUK D102)
1.10 oz (30g) Trablit Coffee Extract
As Needed Dark Chocolate Covered Instant Coffee (LUK G504)
As Needed Noche 40% Milk Chocolate (LUK M204)
As Needed Edible Gold Powder

Directions:
  1. Pre scale all of the ingredients for the Coffee Ganache Filling.
  2. Heat the cream, glucose and coffee flavor paste in a small pan or microwave to 160°F
  3. Grind the Luker Noche 40% Milk Chocolate and Tumaco 65% Dark Chocolate using a food processor.
  4. Add the hot cream-coffee mixture to the chocolate and process until smooth. Apply heat using a heat gun if needed.
  5. Add the coffee extract and process again until smooth. Do not over blend the ganache filling.
  6. Scrape the coffee ganache filling into a disposable piping bag and allow to cool to room temperature.
  7. Dust the Luker Dark Chocolate Instant Coffee with edible gold powder and spoon a few into each mold cavity.
  8. Using tempered Luker Noche 40% Chocolate, pipe a small amount around each to secure them to the mold.
  9. Flood the mold with tempered chocolate, empty the excess chocolate and scrape the top clean using a taping knife.
  10. Allow the mold to crystallize inverted on metal or plastic bars, scraping the top again after a few minutes.
  11. Fill the pre-coated molds with the Coffee Ganache, being sure not to fill above the top of each cavity. Allow the ganache to crystallize.
  12. Apply a backing coat of tempered chocolate and scrape level to seal in the filling. Allow the finished mold to crystallize fully.