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Coffee Cup

Enjoy this edible cup of coffee down until the last bite. A combination of chocolate, coffee and caramel that is sure to lift your mood.

Coffee cup 1-1



1. Crumble


140g Unsalted butter (room temperature)
60g Icing sugar
210g All-purpose flour
1.5g Salt



- Carefully whip the butter with icing sugar until well incorporated
- Gradually add a mixture of flour and salt, mix well
- Roll out the dough until 2-3 mm thick
- Cut the dough using a cookie cutter of your choice
- Bake at 160ºC for 14-16 minutes or until golden brown. To get a flat surface, cover the dough with baking sheet or silpat when baking



2. Cocoa Biscuit


100g Egg yolk
250g Whole egg
200g Castor sugar
160g Egg white
80g Icing sugar
60g Cake flour
60g Cocoa powder



- Mix egg yolk with whole eggs and sugar in a bowl. Bain-marie the mixture until 35°C and whisk until fluffy
- Whisk the egg whites and icing sugar until soft peak, then fold into the egg yolk mixture gently
- Sift the dry ingredients and add into the mixture in 3 parts



3. Liquid Ganache


150g Water
50g Glucose
10g Cocoa powder
100g Embassy Oceanic Blend Dark Couverture Chocolate 65%



- Heat water and glucose, then add cocoa powder 
- Pour onto the chocolate and mix with a hand blender until emulsified
- Pour the ganache into a truffle shell



4. Coffee Cremeux


180g Milk
180g Cream
45g Coffee beans
30g Sugar
80g Embassy Oceanic Blend Dark Couverture Chocolate 65%
90g Egg yolk
8g Gelatin, bloom in 40g cold water


- Bring milk and cream to a boil, then add coffee beans and infuse for ±15 minutes
- Sift the coffee beans, then heat it until warm
- Combine the mixture with egg yolks and sugar, mix well, then cook it again until 83°C
- Add into a mixture of chocolate and melted bloomed gelatin, then emulsify with a hand blender



5. White Coffee Mousse


210g Milk
40g Ground coffee beans
210g Embassy Zen White Chocolate 33%
4g Gelatin (bloom in 20 g cold water)
200g Whipped cream



- Heat the milk, then infuse the coffee for ±15 minutes 
- Add the mixture into the melted chocolate, then add melted bloomed gelatin
- Lastly, fold in the whipped cream



5. fluid caramel


100g Glucose
100g Sugar
70g Cream
50g Milk
80g Butter
2g Salt


- Cook glucose, then add sugar gradually until golden brown
- De-cook the caramel with a mixture of warm cream, milk and salt
- Wait until it cools down to 35°C, then add the butter and mix well


6. Assembly

- Mould tempered Embassy Oceanic Blend Dark Couverture Chocolate 65% into a cup-shaped plastic mold
- Put Crumble on the bottom of the cup, then cover with a layer of Cocoa Biscuit
- Add Coffee Cremeux on top, add Liquid Ganache, then cover with White Coffee Mousse
- Add a 2 mm thick layer of Fluid Caramel
- Cover with lid


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