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 hope this is useful for someone.
>
>
> Sincerely,
> Lars
>
Well silly me but I would use the coffee flavored oils you can buy at
the candy supplies plus a little kahlua. or I would use a little
espresso in the genache....or I have heard of but not found instant
espresso powder. you could add that to the genache.