Cappuccino moulded bonbons recipe | Taste of France®
Makes: 56 Active time: 1 hour Infusing time: 5 minutes Setting time: 12 hours Storage: Up to 1 month in an airtight container (preferably at 60°F–64°F/16…
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Ingredients
- 7 oz. (200 g) milk couverture chocolate, 40% cacao, chopped
- 1 3/4 oz. (50 g) black-colored cocoa butter
- 2/3 cup (160 ml) heavy whipping cream
- 1 1/2 oz. (40 g) invert sugar
- 1/3 cup (20 g) coffee beans
- 5 tsp (6 g) instant coffee granules
- 14 oz. (400 g) milk couverture chocolate, 40% cacao, chopped
- 4 tbsp (2.25 oz./65 g) butter, diced
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