Hi Every One,
Best to make cthe extract using the cream.


Jeff Day > wrote in message news:<duvVd.27239$Ze3.17802@attbi_s51>...
> Lars Marowsky-Bree wrote:
>
> > Hi all,
> >
> > as I mentioned I would a couple of weeks back, I have asked how to best
> > get coffee flavour into truffles at the 'chocolate workshop' lead by
> > Pascal Brunière, a patisserie with Valrhona.
> >
> > He suggested that for extracts (like coffee), it's best to make the
> > extract using the cream, ie cook the coffee with the coarse grinded
> > beans and filter them out again. Same method for tea et cetera.
> >
> > (Of course, coarsely grinded beans need to soak and cook longer to
> > extract than fine powder.)
>
> I use instant espresso granules, myself. When the chocolate has been
> melted by the cream I add the espresso granules.
>
> Jeff