Equipment
- Food Processor
- Stove
Ingredients
Coffee Ganache (Metric)
- 680 g Heavy cream (35% fat)
- 142 g Water (pre-boiled)
- 128 g Dextrose
- 150 g Coffee paste
- 315 g Anhydrous butter (27–29°C)
- 2087 g Callebaut W2 28% White Chocolate Callets
- 28 g Gingerbread spice
Instructions
- Combine heavy cream, pre-boiled water, dextrose, coffee paste, and gingerbread spice in a saucepan.
- Heat the mixture to 180°F (82°C).
- Place chopped Callebaut W2 chocolate into a Robot Coupe or high-power food processor.
- Pour the hot liquid over the chocolate and let sit for 2 minutes.
- Blend on high speed for 1 minute until emulsified.
- Add softened anhydrous butter (27–29°C).
- Blend for 1 additional minute until smooth and homogeneous.
- Allow the ganache to crystallize at room temperature.
- Once crystallized, use immediately or process with a one-shot machine.
Notes
High-profit, fast-production formulation. Long shelf life due to balanced fat content, dextrose, and controlled emulsification. Flavor profile resembles a gently-spiced latte. Ideal for molded bonbons and scaled manufacturing.