Now that Father’s Day is just around the corner here in the UK, thoughts in the Only Crumbs Remain kitchen have largely centred around what to treat my Dad with this year. In previous years we’ve made him a Bavarian Slice, homemade Fig Rolls, and even a scrummy chocolate & cherry cake which I really need to share here.
Knowing how much Dad enjoys coffee centred chocolates it was the perfect opportunity to hone my chocolate tempering skills. Now, I have to admit that these chocolates weren’t exactly perfect, but I had great fun in practicing! Well, we are talking chocolate! Despite their small flaws they were thoroughly enjoyed, being as nice if not nicer than the mass produced confectionary bought in shops.
I have to admit that tempering chocolate does need a bit of precision, as well as patience. I’ve learnt a lot about tempering chocolate and the issues like blooming which can arise from reading these articles by The Chocolate Doctor and Chocoley. As I’ve already mentioned what’s not to love about working with chocolate, so please don’t let the science around tempering chocolate put you off trying these homemade coffee cream chocolates, or if you prefer nut centres these hazelnut noisetts or our hazelnut caramel chocolates.
These homemade coffee cream chocolates are definitely worth the effort. The milk chocolate shell is filled with a smooth coffee flavoured chocolate ganache. They certainly pack a punch, a good punch, making them the perfect gift for coffee lovers.
Now, I tailored these coffee flavoured chocolates to my dad’s taste. He loves the creamy frothy yumminess of cappachinos, often ordering one when we’re out. As a result I made these handmade chocolates with milk, rather than dark, chocolate. However if you’re the sort of person who enjoys expressos and stronger coffees in general, then feel free to substitute the milk chocolate for a dark chocolate which will certainly bring even more punch to the confectionary.
So, here’s how to make Homemade Coffee Cream Chocolates
Coffee Cream Chocolates certainly pack a punch making them the perfect
give for any coffee lover!
Prep time: 5 mins Hands on time: about 45 mins Yield: 15 chocolates
Digital Sugar / Chocolate Thermometer
Long Sharp Knife / Pallet Knife
- 350g Milk Chocolate (or if you prefer dark chocolate see note e below for tempering temperatures)
For the Coffee Ganache Filling
- 60ml Double cream
- 1 – 1.5 tsp Coffee Granuals
- 60g Milk Chocolate (or dark chocolate if you prefer)
a) The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount. The excess chocolate could be used in a brownie recipe (for instance) or poured into some greaseproof paper for use another day. b) You will have excess coffee ganache. Consider allowing this to firm up and then rolling small quantities (about a teaspoon amount) to create truffles. c) The ganache needs to still be fairly loose when filling the chocolate shells to allow it to take the shape of the mould (though not warm which could run the risk of melting the chocolate shell!). If the ganache has firmed up too much when you’re ready to use it, simply warm it a little until it is suitable for working with. d) Consider using a teaspoon when filling the chocolate shells rather than a piping bag. We found that a third to half a teaspoon of the ganache was sufficient for each chocolate. e) To temper dark chocolate gently heat it to 49℃ / 120℉, cool to 27℃ / 82℉, and reheat to 32℃ / 90℉.