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EMBASSY RECIPES

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

 

RECIPE INSTRUCTIONS:

1. Crumble

Ingredients:  

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

 

Preparation:

- 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

Ingredients: 

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

 

Preparation:

- 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

Ingredients: 

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

 

 Preparation:

- 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

Ingredients: 

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

 

Preparation:
- 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

Ingredients:

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

 

Preparation:

- 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

Ingredients: 

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

 

Preparation:
- 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

Preparation:
- 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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