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Published on 2014-09-01
Ingredients for the topping:
plain chocolate: 150 gr.
fresh Cream : 1 dl.
Butter : 50 gr.
Tablespoon coffee liqueur: 1
Spoon of instant coffee: 1
Material and decoration
Small paper cups: 32
Coffee beans in chocolate: 32
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Melt the chocolate in a double boiler and let cool;
Incorporate a little 'time to the butter cut into small pieces and cream, alternating and working the mixture until you get it smooth and homogeneous;
Combine coffee and liqueur coffee 'and mix;
Transfer the cream in a bowl, cover with plastic wrap and allow to cool and harden in the fridge for 12 hours before use.
Prepare the short drinks
Melt in a double boiler in a small saucepan 100 gr. dark chocolate;
Pour a little in each of the cups one at a time making it adhere around in order to clothe them
Do the same with all the other cups
Let them rest in a cool place but not in the refrigerator until complete hardening
When the first layer will be firmed proceed in the same way pouring another fondant and coating again the cups so as to increase the thickness of the chocolate coating;
Let them rest in a cool place again but not in the refrigerator until complete hardening at least 30 min
Repeat a third time. Allow to cool very well out of the refrigerator at least 1 hour.
The final composition :
Remove the paper cups;
Fill the cups of chocolate made with cream to coffee '(filling) using a pastry bag (pastry bag) with a star nozzle and decorate each glass with 1 coffee bean to chocolate.
The suggestions of the chef
1.Se shorts you want to get more 'subtle (attention will be more' fragile!) Spread the chocolate into the cups with a pastry brush to form a uniform layer
2.Il time to rest / cooling is essential.