Ingredients for the filling
- 70 g — cream 35%Debic
- 4 g — ground coffee
- 65 g — Baileys liqueur
- 150 g — white chocolateBLANC SATIN Cacao Barry
- 10 g — cocoa butterCacao Barry
- 17 g — milk fatAMF Debic
Ingredients for the filling
- Milk chocolateCallebaut
- Milk chocolateNo 823 Callebaut
Ingredients for the decor
- Milk crumbs SplitCacao Barry
- Caramel crunchBest Way Foods
FILLING:
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Heat cream, mint, and zest to 90°C.
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Blend and let it infuse.
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Reheat to 75°C, then strain over chocolate and glucose syrup.
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Blend until smooth.
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Add AMF at 30–32°C and blend, then add the puree.
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Temper by cooling down to 28°C.
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Heat cream with coffee to 90°C.
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Strain and add Baileys liqueur.
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Reheat to 75°C and pour over the chocolate.
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Blend until smooth.
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Add AMF at 30–32°C.
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Blend until smooth.
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Temper by cooling down to 28°C.
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Use immediately.
CANDY SHELL:
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Shell: Milk chocolate truffle shell by Callebaut.
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Coating: Milk chocolate No. 823 by Callebaut.
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Decor: Milk chocolate Split by Cacao Barry and Caramel crunch by Best Way Foods.
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