CAPPUCCINO GANACHE CREAM - -
CHOCOSMART WHITE CHOCOLAT g 1000
Instant coffee (in fine powder) g 25
Ground coffee g 8
Melt in micro-waves oven CHOCOSMART WHITE CHOCOLAT at 35°C, add the instant coffee and the ground coffee, then mix softly. Cover the coffee-bean moulds with tempered RENO DARK 36/38, fill with the mixture previously prepared. Wait some minutes in order to let the filling become hard and close with tempered RENO DARK 36/38. Let cool at 10-15°C and remove from moulds.