Coffee & Walnut

Name: Coffee & Walnut
Yield: Makes about 80 chocolates
Ingredients: 1 quantity Feuillantine Base, made by replacing the hazelnuts with 90 g (3 oz/1 cup) chopped walnuts 180 ml (6 fl oz/¾ cup) whipping (pouring) cream; 1 quantity Feuillantine Base, made by replacing the hazelnuts with 90 g (3 oz/1 cup) chopped walnuts 180 ml (6 fl oz/¾ cup) whipping (pouring) cream; 1 quantity Feuillantine Base, made by replacing the hazelnuts with 90 g (3 oz/1 cup) chopped walnuts 180 ml (6 fl oz/¾ cup) whipping (pouring) cream; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate , to coat Finely chopped coffee beans, to decorate; 1 quantity Chocolate Cocoa Butter Solution; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate , to coat Finely chopped coffee beans, to decorate; 200 g (7 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; 30 g (1 oz/2 tbsp) unsalted butter, cut into cubes and at room temperature; 30 g (1 oz) invert sugar; 200 g (7 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; 1 quantity Feuillantine Base, made by replacing the hazelnuts with 90 g (3 oz/1 cup) chopped walnuts 180 ml (6 fl oz/¾ cup) whipping (pouring) cream; 3 g (¾ tsp) freshly ground coffee

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This is one of my favourite cake combinations. Here we use the walnuts in the crunchy base.

Ingredients

1 quantity Feuillantine Base, made by replacing the hazelnuts with 90 g (3 oz

Chocolate
Vegetarian

Method

Make the Feuillantine Base (adding in 100g (3½oz) chopped walnuts) and use it to line a non-stick baking mat as instructed.
Put the cream in a saucepan and bring to the boil. Add the coffee, then take off the heat, cover with cling film (plastic wrap) and leave to infuse for 2 hours.
Pass the infused cream through a