1. Milk Gianduja
Gianduja 50g
Cacao Barry Paillete feuilletine 50g
Cacao Barry milk couverture Lactee favorites 30g
- Mix melted chocolate, gianduja and Paillete feuilletine.
2. Coffee ganache
Espresso 20g
Instant coffee 10g
Fresh cream 220g
Trimoline 40g
Callebaut dark chocolate 2815NV 350g
Vanilla bean 1pcs
Butter 60g
Callebaut cocoa butter CB 10g
- Boil fresh cream and vanilla bean together and add trimoline and instant coffee.
- Add dark chocolate
- Add espresso, smoothened butter, melted cacao butter and blend
Place dark couverture Excellence in the mould and fill the half of the rest with coffee ganache and the rest with milk gianduja.
Sung Hoon Cho Korea
Milk gianduja & coffee ganache - Korea
Milk gianduja & coffee ganache in a shell of dark couverture Excellence
Made for the Korean national selection of World Chocolate Masters 2007
