Coffee matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Coffee Coffee and vanilla caramel meets coffee ganache – for those who love coffee. Bonbon mold Cabrellon 17167 — 11g Yield ≈ 72 bonbons · 3 molds of 24 Tools Immersion blender Components Coffee Caramel AW 0.5332 Coffee and Vanilla Cream ~220 grams~7.76 oz cream (36%) 20 grams0.71 oz coffee beans (medium roast) 2 vanilla beans Coffee Caramel 100 grams3.53 oz coffee and vanilla cream 150 grams5.29 oz granulated sugar 50 grams1.76 oz water 75 grams2.65 oz glucose syrup (DE40) The coffee and vanilla cream is also used in the ganache! Coffee Ganache AW 0.7481 100 grams3.53 oz coffee and vanilla cream 200 grams7.05 oz milk chocolate (40%) 18 grams0.63 oz sorbitol powder 15 grams0.53 oz invert sugar 32 grams1.13 oz glucose syrup (DE40) 15 grams0.53 oz ghee Instructions Coffee Caramel Coffee and Vanilla Cream 1 Weigh the cream into a small saucepan, scrape out the vanilla beans, and add both the seeds and the pods to the cream. 2 Crush the coffee beans in a mortar, or place them in a bag and lightly crush them with a rolling pin. 3 Cover with plastic wrap and let it steep in the fridge for 24 hours – this gives a really robust coffee flavor. If you'd like a more subtle coffee note in the bonbons, I'd recommend using 10 grams0.35 oz of coffee beans instead. 4 When it's time to make the caramel and ganache, warm the coffee and vanilla cream slightly (about 30°C (86°F)), so it's easier to strain out the bean pieces and vanilla pods. 5 Then weigh the cream again – there will be less than 200 grams7.05 oz left, so top it up to that weight with fresh cream. Coffee Caramel 1 Pour the water, followed by the granulated sugar and glucose syrup, into a saucepan. 2 Bring everything to a boil and brush the sides of the saucepan to remove any sugar crystals. 3 Once the caramel has a nice golden tone, deglaze it with the coffee and vanilla cream – this cream must be at 40°C (104°F) (important) – and turn off the heat at the same time. 4 Stir until you have a homogeneous mixture, pour into a container, and cover with plastic wrap to prevent the caramel from drying out on top. 5 Once the caramel is at room temperature, or a maximum of 29°C (84°F), you can pipe it into the bonbon shells – about 3 grams per shell. Coffee Ganache 1 Pour the cream into a small saucepan and add all the sugar types. 2 Heat the cream and sugar mixture to 40°C (104°F), making sure all the sugar has dissolved properly. 3 At the same time, melt the chocolate to 40°C (104°F). 4 Pour both into a beaker (or similar) and blend thoroughly with an immersion blender to achieve a good emulsion. 5 Add the room-temperature ghee once the ganache is at 34°C (93°F). 6 Once the ganache is at 29°C (84°F), you can fill the rest of the shells with it – about 5 grams per shell. 7 Once it has set, seal the bonbons – then you're done. Enjoy! Notes

Coffee

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Coffee

Coffee and vanilla caramel meets coffee ganache – for those who love coffee.

Bonbon mold

Cabrellon 17167 — 11g

Yield

≈ 72 bonbons · 3 molds of 24

Tools

Immersion blender

Components

Coffee Caramel

AW 0.5332

Coffee and Vanilla Cream

~220 grams~7.76 oz cream (36%)

20 grams0.71 oz coffee beans (medium roast)

2 vanilla beans

Coffee Caramel

100 grams3.53 oz coffee and vanilla cream

150 grams5.29 oz granulated sugar

50 grams1.76 oz water

75 grams2.65 oz glucose syrup (DE40)

The coffee and vanilla cream is also used in the ganache!

Coffee Ganache

AW 0.7481

100 grams3.53 oz coffee and vanilla cream

200 grams7.05 oz milk chocolate (40%)

18 grams0.63 oz sorbitol powder

15 grams0.53 oz invert sugar

32 grams1.13 oz glucose syrup (DE40)

15 grams0.53 oz ghee

Instructions

Coffee Caramel

Coffee and Vanilla Cream

Weigh the cream into a small saucepan, scrape out the vanilla beans, and add both the seeds and the pods to the cream.

Crush the coffee beans in a mortar, or place them in a bag and lightly crush them with a rolling pin.

Cover with plastic wrap and let it steep in the fridge for 24 hours – this gives a really robust coffee flavor. If you'd like a more subtle coffee note in the bonbons, I'd recommend using 10 grams0.35 oz of coffee beans instead.

When it's time to make the caramel and ganache, warm the coffee and vanilla cream slightly (about 30°C (86°F)), so it's easier to strain out the bean pieces and vanilla pods.

Then weigh the cream again – there will be less than 200 grams7.05 oz left, so top it up to that weight with fresh cream.

Coffee Caramel

Pour the water, followed by the granulated sugar and glucose syrup, into a saucepan.

Bring everything to a boil and brush the sides of the saucepan to remove any sugar crystals.

Once the caramel has a nice golden tone, deglaze it with the coffee and vanilla cream – this cream must be at 40°C (104°F) (important) – and turn off the heat at the same time.

Stir until you have a homogeneous mixture, pour into a container, and cover with plastic wrap to prevent the caramel from drying out on top.

Once the caramel is at room temperature, or a maximum of 29°C (84°F), you can pipe it into the bonbon shells – about 3 grams per shell.

Coffee Ganache

Pour the cream into a small saucepan and add all the sugar types.

Heat the cream and sugar mixture to 40°C (104°F), making sure all the sugar has dissolved properly.

At the same time, melt the chocolate to 40°C (104°F).

Pour both into a beaker (or similar) and blend thoroughly with an immersion blender to achieve a good emulsion.

Add the room-temperature ghee once the ganache is at 34°C (93°F).

Once the ganache is at 29°C (84°F), you can fill the rest of the shells with it – about 5 grams per shell.

Once it has set, seal the bonbons – then you're done. Enjoy!

Notes