Coffee capsules praline: deceptively real, with a crunchy mocca ganache
Crunchy mocha ganache in a blue shell
These coffee capsules look deceptively real and are made entirely of chocolate. Place them next to your coffee machine and your guests will never guess.
They are filled with a crunchy coffee ganache: mocha meets dark couverture, and cocoa nibs provide the bite.
The video shows you how the shells get their glossy blue finish with the airbrush.
For couverture to shine and snap, it has to be tempered. We explain why that is and which tempering method suits you separately.
The recipe in video
Ingredients
For the crunchy coffee ganache
Step by step
Coffee ganache
Bring to the boil
Bring the cream, butter, Glucose syrup and Sorbitol syrup to the boil. Put the couverture and cocoa butter into a bowl, pour the mixture over them and let it stand for 1 minute.
Lindt Couverture Dark 0.5 kg
Mocha and nibs
Stir in the mocca paste, more or less depending on how intense you like the coffee. Finally, add the Cocoa nibs for crunch. Fill into a piping bag and leave to cool at room temperature.
Mocca paste, 230 g
Cocoa nibs, 100 g
Disposable piping bags, 100 pieces
Airbrush the mould
Polish
Polish the praline mold thoroughly with kitchen paper or cotton wool. The better it is polished, the nicer the shine. Melt the Cocoa butter color in lukewarm water.
Airbrushing
Spray the mold lightly with the light blue first, then go over it with the dark blue. Turn and rotate the mold so that all areas get color, and let each layer dry briefly. You need an Airbrush gun for cocoa butter and a powerful compressor.
Airbrush device
Airbrush compressor for chocolate
Cocoa butter Tiffany blue
Cocoa butter midnight blue
Clean
Wipe the mold clean with kitchen paper and let it dry for 10 minutes.
Pouring and filling
Pour shells
Fill the mould with tempered couverture, tap out the air bubbles and pour the excess back. Tap the mould with the back of the spatula, scrape it clean with the Metal scraper and chill it in the fridge for 5 to 10 minutes.
miniSchoggi tempering device for couverture and chocolate
Chocolate spatula scraper, 14 cm
Filling
Fill the ganache up to 2 mm below the rim and tap the mould gently. Let it set for 1 hour at room temperature or 10 minutes in the fridge.
Seal
Add a generous dollop of couverture to each Praline, tap and rock the mould, then scrape it clean. Chill for 15 to 20 minutes, then turn it out with a firm knock.
Chocolate spatula scraper, 14 cm
Coffee capsules praline
Ingredients
For the crunchy coffee ganache
For the shells
Preparation
- Ganache: Bring cream, butter, glucose syrup and sorbitol syrup to the boil, then pour over the couverture and cocoa butter, and stir in the mocca paste and cocoa nibs.
- Shells: Polish the mould, airbrush light and dark blue, clean, dry, fill with couverture and chill for 5 to 10 min.
- Finishing: Fill with ganache, let it set, seal, chill for 15 to 20 min, then unmould.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe was tested with.
Ingredients
Lindt Couverture Dark 0.5 kg
Sorbitol syrup, 130g
Glucose syrup, 350g
Mocca paste, 230 g
Cocoa nibs, 100g
Cocoa butter Tiffany Blue
Cocoa butter Night Blue
Accessories
Disposable piping bags, 100 pieces
Airbrush device
Airbrush compressor for chocolate
miniSchoggi tempering device for couverture and chocolate
Chocolate spatula scraper, 14 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100*
To make sure it works every time
Cocoa butter color is thicker than regular airbrush paint. Use a gun made for it and a strong compressor, otherwise the nozzle will clog.
You can adjust the amount of mocca paste as you like.
Let each layer of color dry briefly, then the blue becomes more intense.
Frequently asked questions
Yes, if you apply the color with a brush, the finish will be a little more uneven, but it still looks lovely.
About a month at room temperature.
Yes, then the ganache will be very smooth, without any crunch.
Print recipe
Choose what should appear on the printout.
Related products
Airbrush device
Disposable piping bag 100 pieces
Lindt Couverture Dark 0.5 kg
Sorbitol liquid, 130g
Glucose, 350g
Cocoa nibs, 100g
Metal spatula scraper, 14 cm
Mocha paste, 230 g
miniSchoggi tempering device for couverture and chocolate
Cocoa butter Tiffany Blue
Cocoa butter night blue
Airbrush compressor for chocolate
Bewertungen
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Comments
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Airbrush Pistole reinigen
By: Astrid Tiefenauer On 2023-04-23Hallo Rebecca
Die Kaffekapselpralinése sehen ja toll aus. Das muss ich auch mal versuchen.
Frage: Mir ist nicht klar, wie man die Airbrush Pistole nach Gebrauch reinigt. Muss man mit Kompressordruck heisses Wasser durchspritzen oder wie geht das? Sonst verstopft ja die Düse innert kurzer Zeit.
Besten Dank für deine Auskunft!Replied by: Thomas Ramseier On 2023-04-24
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Kaffeekapsel praline
By: Annastazie On 2021-08-18Sali Rebecca und Thomas. Ich finde eure block so klasse und diese kaffeekapsel sind genial...die muss ich unbedingt haben..:)...ich werde aber zum schluss noch das schoggi deckel mit goldene pulverfarbe färben, da werde es wie goldene alufolie aussehen, wie bei original. ich freue mich so für euch dass es gut leuft und du siehst so schön aus in dem videos. Ich hoffe ihr hatten schöne ferien. Liebe grüsse für euch allen.
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