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

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