Crush the coffee grains. Place finely chopped dark chocolate into a heat-proof glass bowl. Bring the liquid cream to the boil. Add the crushed coffee grains and let it infused during 30min. Strain through a strainer or a cheesecloth. Incorporate the instant coffee, the glucose syrup and SORBITOL. Bring it again to the boil. Pour 1/3 part at a time onto the chopped chocolate and stir gently until you got a silky texture. When the temperature decrease to 36°C, incorporate the melted butter. Fill in the chocolate shells when the liquid ganache is at 30°C and let it crystallize at 18°C overnight. You can also cut this ganache hence it is well crystallized and coat it with the preferred chocolat couverture.

SUGGESTIONS

For a personnalized finish you can use the PCB transfer sheets (for example, "Robusta scintillant" Ref 060144) or the structure sheets.