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  • Coffee Truffle: Number of Portion: 40 Tools & and Equipments: Spatula, Mixing Bowls, Thermometer, Piping

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    Shreya
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    This document provides instructions for making coffee truffles. It includes a list of ingredients and quantities needed to make ganache from dark chocolate, cream, invert sugar, coffee beans and powder. The method describes how to melt and combine the ingredients to make ganache. It then discusses storing the truffles and making invert sugar. Finally, it lists ingredients and instructions for enrobing the truffles in white and dark compound chocolate.

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    Recipe for coffee truffles.

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    Coffee-Truffles-Recipe-Card

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    This document provides instructions for making coffee truffles. It includes a list of ingredients and quantities needed to make ganache from dark chocolate, cream, invert sugar, coffee beans and powder. The method describes how to melt and combine the ingredients to make ganache. It then discusses storing the truffles and making invert sugar. Finally, it lists ingredients and instructions for enrobing the truffles in white and dark compound chocolate.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    76 views3 pages

    Coffee Truffle: Number of Portion: 40 Tools & and Equipments: Spatula, Mixing Bowls, Thermometer, Piping

    Uploaded by

    Shreya
    This document provides instructions for making coffee truffles. It includes a list of ingredients and quantities needed to make ganache from dark chocolate, cream, invert sugar, coffee beans and powder. The method describes how to melt and combine the ingredients to make ganache. It then discusses storing the truffles and making invert sugar. Finally, it lists ingredients and instructions for enrobing the truffles in white and dark compound chocolate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 3

    COFFEE TRUFFLE

    NUMBER OF PORTION: 40

    TOOLS & AND EQUIPMENTS: SPATULA, MIXING BOWLS, THERMOMETER, PIPING


    BAG, SILICON MOLD, TOOTHPICK, THERMOCOL AND MICROWAVE.

    TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
    COFFEE TRUFFLE COSTING (in ₹)
    INGREDIENTS QUANTITY WHOLESALE M.R.P.
    (In grams) (In cups)
    Dark chocolate 250 g 1 +1/2 cups 113.75 116.25
    Cream 108 g 1/3 cup 19.44 20.73
    Invert sugar 14 g ½ tbsp + 1 tsp 2 3
    Coffee beans 10-15 pieces 10-15 pieces 10 10
    Coffee powder 3g ½ tsp 6 6
    Salted butter 18 g 1 tbsp 5.76 8.1
    TOTAL ₹ 156.94 ₹ 164.08

    INSTRUCTIONS
    1. Do not place warm truffle in the fridge/freezer.
    2. The shelf life of ganache is one month, if you skip invert sugar then the shelf life is one
    week.

    METHOD
    1. In a bowl melt chocolate and bring it to 45 C. In another bowl collect cream, coffee powder,
    coffee beans and invert sugar. Now heat it and bring it to 60 to 70 C.
    2. Then sieve the cream to remove coffee beans.
    3. Now combine both chocolate and cream together then mix. Once it is combined, add in
    soft butter and mix again until it combines.
    4. Pour the ganache in piping bag and fill it in the mold. Let it rest for 15 to 20 minutes at
    room temperature then place it in the fridge for at least 12 hours.
    5. Once the ganache is set remove it place a toothpick in the truffle. Keep it aside.

    INVERT SUGAR COSTING (in ₹)


    INGREDIENTS QUANTITY WHOLESALE M.R.P.
    (In grams) (In cups)
    Caster sugar 100 g ½ cup 5.8 12
    Water 50 g ¼ cup 1 1
    Cream of tartar - ¼ tsp 1 1
    TOTAL ₹ 7.8 ₹ 14

    INSTRUCTIONS
    Cream of tartar is added to prevent crystallization while boiling. Lemon juice can also be added
    to prevent crystallization.

    TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
    METHOD
    In a saucepan take all the three ingredients together and wait till boil comes. Then boil it for 3
    to 4 minutes and remove it in a bowl for further use.

    FOR ENROBING COSTING (in ₹)


    INGREDIENTS QUANTITY WHOLESALE M.R.P.
    (In grams) (In cups)
    White compound 200 g 1 cup 52 62.6
    Dark compound 100 g 1/2 cup 17.5 21.3
    TOTAL ₹69.5 ₹ 83.9

    ASSEMBLY
    1. In a bowl melt white compound chocolate and pour it in a small but deep bowl.
    2. Now melt dark compound and place it in a piping bag. Pipe the dark chocolate in
    straight lines both vertically and horizontally on the white chocolate.
    3. Now take the truffle and dip it. When you are taking it out rotate it clockwise and
    remove it simultaneously.
    4. Now insert the truffle toothpick under the thermocol sheet and let it set.

    TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030

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