https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=White_chocolate_coffee_bonbons 2026-04-05T21:34:23Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=White_chocolate_coffee_bonbons&diff=1268&oldid=prev 2019-12-02T16:30:10Z

<p></p> <p><b>New page</b></p><div>[[Moulded chocolates|&amp;lArr; Moulded chocolates]]<br /> <br /> [[File:IMG_2257.jpeg|400px|left]]<br /> Based on a recipe in &#039;&#039;Patisserie&#039;&#039; Christophe Felder<br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> ;Shells<br /> :200-250g white chocolate<br /> <br /> ;Ganache<br /> :100g dark chocolate (callets or broken up)<br /> :1 tbsp sugar or honey<br /> :80g double cream<br /> :20g butter<br /> :2 tbsp coffee granules (dissolved in a tbsp water) or same very strong espresso <br /> :1 tbsp Tia Maria<br /> <br /> ==Method==<br /> #Make shells with white chocolate. &lt;small&gt;&#039;&#039;Not going to elaborate here&#039;&#039;&lt;/small&gt;<br /> #Make the ganache. Heat cream and sugar to a boil and add Tia Maria and coffee. Once boiled, pour ½ mixture on to chocolate and allow to stand for 2 minutes.<br /> #Incorporate rest of cream mixture and stir until smooth<br /> #When temperature has dropped to 35-40℃ stir in butter until smooth<br /> #Fill shells and refrigerate to firm up filling.<br /> #Skim bases of shells with white chocolate.<br /> #If chocolates are hard to get out of shells, freeze for 5 minutes and try again. If still hard, repeat.<br /> <br /> <br /> &lt;small&gt;&#039;&#039;Patisserie&#039;&#039; Christophe Felder&lt;/small&gt;</div>

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