8 ounces Milk chocolate, finely chopped
5 ounces Semisweet couverture chocolate, finely chopped
8 fluid ounces Heavy cream
6 ounces Glucose or corn syrup
1/2 fluid ounce Coffee extract
1 fluid ounce Jamaican Rum
1 fluid ounce Tahitian Vanilla extract
3 pounds Semisweet or bittersweet couverture, tempered for coating molds
Yield: 56 Candies
1. Combine first two chocolates and melt to 90°F (32°C). Set aside.
2. Boil the heavy cream. Remove from heat and whisk in the glucose or corn syrup until thoroughly combined.
3. Add the cream to the melted chocolate in 5 increments, stirring with a rubber spatula after each addition. Add coffee extract, rum and vanilla.
4. Let cool to 70°F (21°C).
5. Coat the molds with the tempered couverture and give the chocolate the first cooling.
6. Fill the molds with the ganache to within 1/16 inch (2 millimeters) of the top. When ganache has set sufficiently, cover with tempered couverture to seal.
7. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
5 ounces Semisweet couverture chocolate, finely chopped
8 fluid ounces Heavy cream
6 ounces Glucose or corn syrup
1/2 fluid ounce Coffee extract
1 fluid ounce Jamaican Rum
1 fluid ounce Tahitian Vanilla extract
3 pounds Semisweet or bittersweet couverture, tempered for coating molds
Yield: 56 Candies
1. Combine first two chocolates and melt to 90°F (32°C). Set aside.
2. Boil the heavy cream. Remove from heat and whisk in the glucose or corn syrup until thoroughly combined.
3. Add the cream to the melted chocolate in 5 increments, stirring with a rubber spatula after each addition. Add coffee extract, rum and vanilla.
4. Let cool to 70°F (21°C).
5. Coat the molds with the tempered couverture and give the chocolate the first cooling.
6. Fill the molds with the ganache to within 1/16 inch (2 millimeters) of the top. When ganache has set sufficiently, cover with tempered couverture to seal.
7. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
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