Hazelnut Lattes

Preparation info

  • Difficulty

    Complex

  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Coffee Ganache

Heavy cream 180 g 6 oz 23%
Dark-roast coffee beans, coarsely ground 10 g 0.5 oz 2%
Milk as needed
Glucose syrup 60 g 2 oz 8%
Coffee liqueur 40 g 1.5 oz 6%
Butter, very soft 40 g 1.5 oz 6%
Dark chocolate, melted, tempered, at 32°C/90°F 400 g 14 oz 55%
Batch Size 730 g 25.5 oz 100%

Praline Ganache

Heavy cream 150 g 5 oz 20%
Glucose syrup 50 g 2 oz 7%
Hazelnut liqueur 30 g 1 oz 4%
Cocoa butter, melted 20 g 1 oz 3%
Praline paste 60 g 2 oz 9%
White chocolate, melted, tempered, at 30°C/86°F 420 g 15 oz 57%
Batch Size 730 g 26 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Hazelnut halves, toasted, for finishing 180 halves

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 180 g by adding milk.
  4. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
  5. Remove from the heat, add the coffee liqueur, and allow to cool to 40°C/105°F.
  6. Stir the butter into the tempered dark chocolate, taking care that no lumps remain.
  7. Pour the cooled cream mixture over the chocolate mixture. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  8. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  9. Pour the ganache immediately into a frame 12 × 12 × ¼ in set on a heavy plastic sheet. Allow to crystallize, uncovered, at room temperature until firm, about 1 hour.
  10. Place a second ¼-in frame on top of the frame containing the coffee ganache.

To Make the Praline Ganache

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat and add the hazelnut liqueur. Allow to cool to 40°C/105°F.
  3. Combine the cocoa butter and the praline paste. Add the mixture to the tempered white chocolate. Combine well.
  4. Pour the cooled cream mixture over the white chocolate mixture. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  5. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  6. Pour the praline ganache immediately into the second set of frames. Spread the praline ganache in an even layer. Place plastic wrap directly on the surface of the praline ganache. Allow to crystallize overnight at room temperature.

To Make the Hazelnut Lattes

  1. Remove the frames from the ganache and peel the plastic sheet from the slab.
  2. Precoat the coffee ganache side of the slab with the tempered dark chocolate.
  3. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  4. Using a 3-prong dipping fork, dip the centers in the tempered dark chocolate. When the chocolate begins to set, finish each piece with a toasted hazelnut half.