Coffee chocolate capsules

Name: Coffee praline capsules
Prep time: 30 min
Cook time: 100 min
Total time: PT2.2H
Yield: 21
Cuisine: French cuisine
Ingredients: 120 g couverture, dark; 20 g cocoa butter; 80 g full cream; 5 g sorbitol; 10 g glucose; 10 g butter; 20 g mocha paste; 40 g cocoa nibs

Deceptively real coffee capsules

Today In this article, we show you how to make deceptively real-looking coffee capsules. Edible coffee capsules. These great chocolates are filled with a crunchy coffee ganache with cocoa nibs. If you put these capsules next to your coffee machine, your guests will certainly never realise that they are not real capsules. Of course, the capsules don't just look stunning, they also taste fantastic! If you are still missing the necessary equipment, why not browse through our online shop or pop into our shop, we will help you with your purchase and give you helpful tips and will be happy to answer all your questions.

Have fun and be successful! We look forward to seeing your results!

Most important key data

Quantity: 21 pieces

Preparation time: approx. 30 minutes

Decoration time: approx. 100 minutes

Difficulty level: Medium

Shelf life: 1 month

Crunchy coffee ganache

Couverture, dark	120 g
Cocoa butter	20 g
Whole cream	80 g
Sorbitol	5 g
Glucose	10 g
Butter	10 g
Mocha paste	20 g
Cocoa nibs	40 g

Miscellaneous

Cocoa butter colour Tiffany blue
Cocoa butter colour midnight blue
Cocoa butter colour glossy blue
Couverture, dark \| tempered

Chocolate mold coffee capsule 21 chocolates

CHF34.90

Menge an Lager: mehr als 20

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miniSchoggi tempering device for couverture and chocolate

CHF99.00

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Moccapaste, 230 g

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Making the coffee ganache

Boil the full cream in a pan with the butter, glucose and sorbitol.

Pour the couverture into a bowl together with the cocoa butter. As soon as the cream mixture boils, you can pour it into the bowl with the couverture and leave to stand for approx. 1 min. so that the mixture can melt briefly.

Now add the mocha paste and stir everything into a homogeneous mixture. Of course, you can increase or reduce the proportion of mocha paste as you wish. Depending on how intense you want the coffee flavour to be.

Finally, add the cocoa nibs, which provide a nice crunch.

Mix the ganache thoroughly, pour into a piping bag and leave to cool slightly at room temperature.

Airbrushing a chocolate mould

The most important thing when airbrushing is that you use an airbrush gun that is really suitable for cocoa butter paint, otherwise it will clog your nozzle. In addition, the compressor for the gun must be very powerful, as cocoa butter paint is much thicker than regular airbrush paint. You therefore need more pressure to be able to work with it.

To begin with, polish the chocolate mould well with some household paper or cotton wool. The better the mould is polished, the more beautiful the shine will be afterwards.

Melt the cocoa butter colouring in lukewarm water before use. Now fill the Aibrush first with a pearl blue, spray the moulds very lightly with it and then go over it again with a dark blue.

Always turn and rotate the mould so that cocoa butter colour is applied to all areas.

For an intense colour result, always allow the paint to dry a little before applying the next coat.

As soon as you have finished, wipe the mould over kitchen paper to make it nice and clean. Now leave to dry for approx. 10 minutes and then it's time to pour!

Moulding the praline mould

Don't know how to temper correctly? Then take a look at our blog post or come to our couverture tempering course!

Pour the tempered couverture into a piping bag and fill the chocolate mould completely with it. Shake the mould gently and tap it on your work surface so that the couverture is evenly distributed and the air bubbles are removed. Pour the couverture back into your container and tap the back of a spatula against the mould to remove all the excess couverture. Wipe the mould with a metal scraper so that it is nice and clean and place it in the fridge for approx. 5 - 10 minutes.

Now cut a large enough hole in your piping bag with the finished ganache and fill it to approx. 2 mm below the edge of the moulded praline bodies. Tap the mould slightly on the work surface again so that the ganache spreads well.

Leave the filled chocolates to stand for either 1 hour at room temperature or 10 minutes in the fridge. This will give the ganache a light skin and make it easier to seal.

Finally, pour the tempered couverture back into a piping bag and put a generous dollop on each praline to seal it.

Tap the mould again briefly and rock it a little, then scrape off the excess couverture with a metal scraper.

Place the mould in the fridge for another 15 - 20 minutes. Now you can remove the chocolates from the mould. To do this, simply rock the mould back and forth at the opposite corners and then turn it over all at once. The chocolates should fall out by themselves.

Nutrition declaration per 100 g

Posted in: Sweet recipes, Chocolate and pralines, Pralines

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Airbrush Pistole reinigen
By: Astrid Tiefenauer On 2023-04-23
Rating:
★★★★★ (5.0)

Hallo Rebecca
Die Kaffekapselpralinése sehen ja toll aus. Das muss ich auch mal versuchen.

Frage: Mir ist nicht klar, wie man die Airbrush Pistole nach Gebrauch reinigt. Muss man mit Kompressordruck heisses Wasser durchspritzen oder wie geht das? Sonst verstopft ja die Düse innert kurzer Zeit.

Besten Dank für deine Auskunft!

Replied by: Thomas Ramseier On 2023-04-24 Hallo Astrid
Ja, unbedingt, die kommen echt super an :-)
Einfach am Schluss die restliche Kakaobutterfarbe aussprühen, in ein Decken oder auf ein Haushaltspapier und dann mit heissem Wasser durchspülen und mit Airbushreiniger am Schluss ebenfalls kurz, dann ist es schön sauber für den nächsten Einsatz :-) https://www.youtube.com/watch?v=KyAXV5TFfT8 - Hier ist ein Erklärvideo von uns zur Airbrush. Ab Minute 13 wird das Reinigen kurz erklärt. Bei weiteren Fragen sonst einfach melden :-)
Süsse Grüsse
Thomas
Kaffeekapsel praline
By: Annastazie On 2021-08-18
Rating:
★★★★★ (5.0)

Sali Rebecca und Thomas. Ich finde eure block so klasse und diese kaffeekapsel sind genial...die muss ich unbedingt haben..:)...ich werde aber zum schluss noch das schoggi deckel mit goldene pulverfarbe färben, da werde es wie goldene alufolie aussehen, wie bei original. ich freue mich so für euch dass es gut leuft und du siehst so schön aus in dem videos. Ich hoffe ihr hatten schöne ferien. Liebe grüsse für euch allen.

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Coffee chocolate capsules

Deceptively real coffee capsules

Most important key data

Crunchy coffee ganache

Miscellaneous

Chocolate mold coffee capsule 21 chocolates

miniSchoggi tempering device for couverture and chocolate