Imported from Instagram

Coffee Caramel Ganache

Name: Coffee Caramel Ganache
Prep time: 20 min
Cook time: 15 min
Total time: 750 min
Yield: 12 servings
Cuisine: Other
Ingredients: 350 g dark chocolate (Scaled and set aside); 500 ml heavy cream (For the coffee infusion); 50 g coffee (For infusion; strain out after steeping. The source does not specify ground coffee or beans.); 280 g granulated sugar (Caramelized dry in a pan; do not stir while it melts); 40 ml glucose syrup (Add to the caramel mixture); 35 g unsalted butter (Added after pouring the caramel mixture over the chocolate); vanilla (Optional; amount not specified); sea salt (Optional pinch)

Recipe by Konstantinos Kvasilava Chef | Food Artist | World Flavor Chaser @konstantinos_kvasilava · Instagram

Imported by K Kampani on SeeMeCook

A smooth, silky ganache made with dark chocolate, coffee-infused cream, and dry caramel. The mixture is finished with glucose and butter, then rested overnight for a deep coffee-caramel flavor and glossy texture.

12 servings750 minOther

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Ingredients

350 g dark chocolate (Scaled and set aside)
500 ml heavy cream (For the coffee infusion)
50 g coffee (For infusion; strain out after steeping. The source does not specify ground coffee or beans.)
280 g granulated sugar (Caramelized dry in a pan; do not stir while it melts)
40 ml glucose syrup (Add to the caramel mixture)
35 g unsalted butter (Added after pouring the caramel mixture over the chocolate)
vanilla (Optional; amount not specified)
sea salt (Optional pinch)

Steps

1
Scale the dark chocolate and place it in a heatproof container or bowl; set it aside.
2
Add the heavy cream and coffee to a saucepan. Heat until the cream comes to a boil.
3
Cover the hot cream-and-coffee mixture with cling film and let it rest so the coffee can infuse more strongly.
4
Pass the infused cream through a strainer, discarding the strained coffee solids, and set the infused cream aside.
5
Place the sugar in a separate saucepan over heat. Do not stir it; allow it to melt patiently while avoiding crystallization.
6
Gently cook the sugar until it reaches the caramel color shown in the source.
7
Slowly add the infused cream to the caramelized sugar while mixing continuously. Add the glucose syrup and mix again until combined.
8
Pour the hot caramel mixture over the chocolate.
9
Blend the mixture very well until smooth and uniform.
10
Add the unsalted butter and blend again until the ganache is completely smooth.
11
Transfer the ganache to a pan and leave it overnight to develop a deeper coffee-caramel flavor.
12
The next day, transfer the ganache to a piping bag for service. Add optional sea salt before or during finishing if desired.

Notes

The source does not specify the coffee type, exact caramel temperature or color target, infusion-rest duration, blending equipment, or overnight storage temperature. The ganache is intended to be used after its overnight rest and may be piped for service.