EXPRESSO & TRUFFES gourmandes au Café de Spécialité ☕

During the last Paris Coffee Show, I had the pleasure of ITW on my stage, the director of SHOUKA, a high-altitude roaster based in Chamonix which opened its coffee and cocoa factory:

– BEAN-TO-CUP, from the coffee bean to the cup
– BEAN-TO-BAR, from the cocoa bean to the bar

This meeting inspired me to create a recipe for specialty chocolate & coffee truffles.

CHAUD

COFFEE PAIRING

This month I have selected a coffee from Rwanda, from the Huye region. It is a Bourbon variety coffee, in natural process, rated 87 points by the SCA. The
farm plantations are located at an altitude of 1800m. Simbi is a private car wash operated by Abdul Rudahanga. Her grandmother was a coffee farmer and one of the few Rwandans who roasted and drank her own coffee daily. The washing station began its activity in 2013 with 85 people, 80% of whom were women.
On the nose, it’s delicious, cocoa-like, I have notes of almond, caramel, vanilla, on the palate, we obtain a light and consensual espresso.

Ingrédients

• 1 double espresso (60g)
• 125g of full-fat liquid cream
• 20g of caster sugar
• 150g of 70% cocoa dark chocolate
• 20g of butter

Finishing
• 50 g dark chocolate (60-70% cocoa)
• 25 g unsweetened cocoa powder

Step 1

In a saucepan, pour the liquid cream, espresso and sugar and bring to the boil. Leave to infuse for about 5 minutes off the heat. Meanwhile, chop the chocolate and place it in a stainless steel container.

Step 2

Pour the contents of the saucepan directly onto the chopped chocolate. Let it melt for 5 minutes before mixing with a wooden spoon.

Step 3

Once the chocolate has melted, add the butter in small pieces then finish mixing.

Step 4

Make balls of chocolate-coffee ganache and place them in the freezer for 2 hours.

Step 5

Finishing: Melt the 50g of chocolate in a bain-marie.

Step 6

Finishing: Take the ganache balls out of the freezer little by little to keep them very cold.

Step 7

Finishing: For the coating, dip the ball of ganache in the melted chocolate, collect it with a fork, tap to avoid excess melted chocolate and then roll it in the cocoa powder. Reserve on a plate.