top of page

Coffee bean

Required recipes

  • Hazelnut praline - Can be prepared even more than 1 week in advance.

  • Chocolate marquise - It's recommended to be prepared one day in advance, but it's also possible to prepare it directly on Day 1.

  • Coffee cremeux - It's recommended to be prepared one day in advance. This will allow to use it on Day 1.


Suggested schedule

It's important to highlight that coating should be done one day before serving. This will allow all the creams to reach the perfect texture.

Day 1

Whipped coffee ganache pt. 1

50g Heavy cream (1)

8g coffee beans

28g White chocolate

1g Gelatine leaves (platinum)

2g Instant coffee powder

75g Heavy cream (2)

  1. Re-hydrate the gelatine sheet in cold water for 5-10 mins.

  2. Heat the heavy cream (1) with the coffee beans till simmer, then turn off the heat and leave to infuse for around 10 minutes.

  3. Filter to remove the coffee beans, then heat again and add the re-hydrated gelatine.

  4. Once the gelatine is incorporated pour everything over the white chocolate. To facilitate the process here you can melt the white chocolate.

  5. Add the instant coffee powder, the remaining heavy cream (2) and mix everything with a hand blender.

  6. Keep in the refrigerator covered with kitchen film.

Assembly pt. 1

  1. In the inner mold pipe a thin layer of hazelnut praline

  2. Pipe then a thicker layer of coffee cremeux.

  3. At this point it's possible to add a crunchy element like chopped roasted hazelnuts or chopped cocoa roasted beans. This is totally optional.

  4. Add the marquise

  5. Freeze overnight


Day 2

Assembly pt. 2

  1. Whip the coffee ganache till it reaches medium peaks

  2. Pipe the ganache in the outer mold, filling almost half of it. Note that the two molds shouldn't expose a huge difference in terms of volume. Overall there should be no more than 1 cmq radius difference.

  3. Remove the inner part from the freezer and place it inside the outer mold that already has the whipped ganache inside. Push gently to align the level of the inner part with the mold and eventually cover the marquise with some additional whipped ganache.

  4. Freeze overnight.


Day 3


225g Cocoa butter

150g Dark chocolate 70%

  1. Melt the cocoa butter on a low heat.

  2. Pour over the dark chocolate and mix till smooth.

  3. The mixture should be used at a temperature between 42°C and 44°C. If temperature is lower you can heat the whole mixture in the microwave at low power. Also, in order to keep the temperature at the right level you can use kitchen film to cover the container and remove it only when you are ready to dip.

  4. Remove the bean from the freezer and dip quickly by using a skewer. The coating should set immediately.

  5. Keep in the fridge overnight before serving. This will allow all the creams to reach the perfect texture.


Recent Posts

See All


bottom of page