These homemade chocolates bring together the wonderful flavor combination of chocolate and coffee together in one bite. They simply are to live for! They are vegan-friendly, dairy-free and super-easy to make. Any chocoholic will love them. These were made to go into my chocolate selection box.
There are no specific quantities given in this recipe, just guidelines. The relative amounts will depend on the size of chocolate (candy) mold, and how many you want to make. As a guideline, I would use a chocolate (candy) mold that has cavities large enough to hold about 1 teaspoon filling. Also, it’s easier to temper chocolate in larger quantities, say at least 450 g (1 lb) – nothing is wasted, you simply use as much as you require, then save the remaining for your next chocolate experiment.
COFFEE GANACHE FILLED DARK CHOCOLATES
- dark (semi-sweet/bitter) chocolate*
For the coffee ganache
- equal amounts of coconut milk and dark chocolate**
- finely ground coffee to taste**
- 1 tiny pinch salt
* I used 85% Alter Eco chocolate
** I used 20 g chocolate, 20 ml (4 teaspoons) coconut milk, ½ teaspoon ground
coffee to make six chocolates
- chocolate (candy) mold, large enough to hold one teaspoon filling
- chocolate (candy) thermometer
1. Make the coffee ganache by gently heating the chocolate, coconut milk, coffee and salt together in a double boiler. Stir until well incorporated. Set aside to cool.
2. Gently heat 2.5 cm (1 inch) water in a saucepan. Place ⅔ of the dark chocolate into a bowl and set over the barely simmering water (over very low heat), make sure the bottom of the bowl does not touch the water.
3. Stir chocolate until melted and the thermometer reads 43°C (110°F), then immediately remove from the saucepan. Wipe the bottom of the bowl dry, and add remaining chocolate and stir until the mixture reaches 28°C (82°F).
4. Place the bowl back onto the pan of barely simmering water, and heat the dark (semi-sweet/bitter) chocolate, stirring continuously until the mixture reaches 31-32°C (88-90°F). The chocolate is now tempered and ready to be used. You will have to keep the chocolate at this temperature range whilst working with the chocolate. You can do this by placing the bowl back onto the pan of barely simmering water for a few seconds, then removing it again, but remember to constantly stir it.
5. Brush a layer of chocolate onto the insides of the cavities of the chocolate (candy) mold using a clean paintbrush. Transfer to the freezer to set for 1-2 minutes. Repeat the layering for about 3-4 times. On the last coat, level out the rims of the chocolate “cups” using a bench scraper, then freeze for 2 minutes.
6. Gently pop out the chocolate “cups” using a twisting action, and transfer them onto a wooden board, cavity side up. If it’s a little difficult to pop the “cups” out of the mold, simply place the whole contraption back into the freezer and wait for 1-2 minutes, then try again.
7. Using a very small spoon, fill the “cups” with coffee ganache, leaving 3 mm (1/8 inch) space at the top.
8. Using a clean spoon, drop just enough melted chocolate to fill the chocolate cup. Chill in the refrigerator for about 30 minutes before turning the chocolates the right side up. Pop into your mouth and enjoy!