Coffee truffle chocolate(ka fei song lu qiao ke li )

Coffee truffle chocolate

Introduction:

"Save a small plate of cream, make a chocolate and dry it up. When I used to look at this prescription, I always regretted that I had coffee wine. Until one day, suddenly found that the original black pocket bottle is coffee wine. All of a sudden, all the refreshments involving coffee and wine can be made. However, despite this important discovery, there has always been a chance to implement it. Until this day, I decided to take all the work aside and dry the cream first. Dust has been a long time, finally open cover, taste first. The light coffee flavor, melts in the chocolate, also bitter is also sweet

Production steps:

Step 1: filling

Step 2: cut chocolate chips and set aside

Step 3: pour the cream into the pan and heat it with water

Step 4: add butter and stir well

Step 5: pour in the chocolate chips, mix well and leave the fire

Step 6: add the coffee wine and mix well

Step 7: make the chocolate thick

Step 8: load the decoration bag

Step 9: extrude into a ball

Step 10: make a regular ball by hand

Step 11: pour the melted chocolate over the surface of the ball

Step 12: roll a layer of cocoa powder

Step 13: let the chocolate set completely

Step 14: wrap it in tin foil

Materials required:

Dark chocolate: 44g

Cream: 15g

Butter: 6g

Coffee wine: 2G

Cocoa powder: moderate

Note: Chocolate water heating temperature should not be too high, about 45-50 degrees can be. No coffee wine can be replaced by brandy or rum, but it's not coffee truffle.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Fei Song Lu Qiao Ke Li