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Coffee Crispy Base
Preparation info
- Makes
12 oz
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Dark chocolate, chopped |
Method
Melt the chocolate with the oil and butter. Blend in the coffee. Fold the mixture into the pailleté feuilletine. Press into prepared pans or molds according to the recipe. Allow to set completely before layering or unmolding.