Coffee Ganache
Heavy Cream 23% 3oz
Coffee 2% .25oz
Milk as needed
Glucose 8% 1oz
Coffee Liqueur 6% .75oz
Butter 6% .75oz
Dark Chocolate 55% 70z
-Cut up the coffee beans and add to heavy cream
-Heat coffee and cream until boil- let stew 5min
-Strain off coffee with cheese cloth
-Add glucose to heavy cream bring to boil- then cool to 105
-Temper chocolate
-Add butter to the chocolate
-Mix together the cream and chocolate
Praline Ganache
Heavy Cream 20% 2.5oz
Glucose 7% 1oz
Hazelnut Liqueur 4% .5oz
Cocoa Butter 4% .5oz
Praline Paste 9% 1oz
White Chocolate 57% 7.5oz
-Melt cocoa butter with the chocolate
-Temper chocolate
-Heat heavy cream and glucose- to a boil- and cool to 105
-Add liqueur to heavy cream
-Add praline paste to the chocolate
-Add the Heavy cream to chocolate
