The Holdermans wrote:
> 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.

I whisk instant espresso into the cream when making the ganache. I've used
both Medaglia D'Oro and another Italian brand that begins with L (Lavasso?
Something like that.)