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Showing results for tags 'Coffee'.
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I had a request for a coffee flavored bon bon. I am not a coffee fan, so I've never made anything with it. I've seen two types of recipes - one that infuses the cream with the beans and one that uses brewed coffee. I'm curious which type of recipe is used by most people here. If you infuse the cream, are you straining the beans out or are you using a fine enough grind to not create textural problems in the ganache? If you use brewed coffee, are you reducing the cream by the amount of the coffee liquid on a one to one basis? Thanks!