Peter Greweling

Hazelnut Lattes

Preparation info
  • Yield:

    180 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Coffee Ganache

Heavy cream

Method

To Make the Coffee Ganache

  1. Combine the cream and the ground coffee in a saucepan. Bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the coffee grounds in the cheesecloth to extract the maximum amount of liquid.
  3. Return the cream to