John Myers
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Black & Withe
The perfect black & withe recipe with a picture and simple step-by-step instructions.
per praline 3 -4 pieces.
- 1 packet Sugar floret
per praline:
- 1 pinch Coffee powder
to dice :
- 1 Pc. Fig dried
Ganasch:
- 100 ml Liquid cream
- 3 Ribs Dark chocolate couverture
- 1 teaspoon Ground coffee
- Pour in sugar – flowers.
- Melt the couverture, approx. 1 teaspoon. give in any shape.
- Sprinkle with a pinch of coffee on each.
- Pour in 1 teaspoon of white couverture, put in pieces of fig. Now cool well (1/2 day)
Boil the ganasch:
- Mix the cream + dark couverture + ground coffee well until everything has an even consistency. Fill into the molds.
- I can of course also make just black or white chocolates.
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