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pastrygirl

pastrygirl

Then here are a couple of ideas:

 

Mix whole or crushed coffee beans into melted chocolate, let it infuse for awhile, then strain it out.  Or infuse cocoa butter?

 

Puree coffee beans in a food processor or blender (with added CB?) until liquefied then strain out any grit and add to chocolate.  Coffee is pretty oily, like nuts or cacao, will liquefy eventually if you keep going. I tried making something like this once, it was super intense, a little goes a long way https://www.gratuitousfoodity.com/2016/02/27/dark-matter-coffee-bean-chocolate/

 

Also look into Felchlin coffee OSA.  Their OSA line is fat-based fillings that will soften cocoa butter when mixed with chocolate but supposedly you can still add a small amount to a molded bar. 

 

 

pastrygirl

pastrygirl

Then here are a couple of ideas:

 

Mix whole or crushed coffee beans into melted chocolate, let it infuse for awhile, then strain it out.  Or infuse cocoa butter?

 

Puree coffee beans in a food processor or blender (with added CB?) until liquefied then strain out any grit and add to chocolate.  Coffee is pretty oily, like nuts or cacao, will liquefy eventually if you keep going. I tried something like this once, it was super intense, a little goes a long way https://www.gratuitousfoodity.com/2016/02/27/dark-matter-coffee-bean-chocolate/

 

Also look into Felchlin coffee OSA.  Their OSA line is fat-based fillings that will soften cocoa butter when mixed with chocolate but supposedly you can still add a small amount to a molded bar. 

 

 

pastrygirl

pastrygirl

Then here are a couple of ideas:

 

Mix whole or crushed coffee beans into melted chocolate, let it infuse for awhile, then strain it out

 

Puree coffee beans in a food processor or blender (maybe with added CB?) until liquefied then strain out any grit and add to chocolate.  Coffee is pretty oily, like nuts or cacao, will liquefy eventually if you keep going. I tried something like this once, it was super intense, a little goes a long way https://www.gratuitousfoodity.com/2016/02/27/dark-matter-coffee-bean-chocolate/

 

Also look into Felchlin coffee OSA.  Their OSA line is fat-based fillings that will soften cocoa butter when mixed with chocolate but supposedly you can still add a small amount to a molded bar. 

 

 

pastrygirl

pastrygirl

Then here are a couple of ideas:

 

Mix whole or crushed coffee beans into melted chocolate, let it infuse for awhile, then strain it out

 

Puree coffee beans in a food processor or blender (maybe with added CB?) until liquefied then strain out any grit and add to chocolate.  Coffee is pretty oily, like nuts or cacao, will liquefy eventually if you keep going. 

 

Look into Felchlin coffee OSA.  Their OSA line is fat-based fillings that will soften cocoa butter when mixed with chocolate but supposedly you can still add a small amount to a molded bar.

 

 

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