- Embassy Recipes -

Coffee Macchiato

Coffee macchiato is a whole new level of enjoying the Italian signature. Served cold, it combines both strong coffee taste and the complexity of couverture.

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RECIPE INSTRUCTIONS:

1. CHOCOLATE Coffee CremEaux

Ingredients:

150g Milk
150g Cream
48g Granulated sugar
48g Sugar
210g Embassy The Oceanic Blend 65% Dark Chocolate Couverture
8g Instant coffee

 

Preparation:

- Bring milk and cream to a boil and add instant coffee, mix well
- Beat egg yolks and sugar together
- Pour milk and cream into the egg mixture
- Heat the mixture to 80 °C
- Pour onto the dark chocolate and mix well

 


 

2. WHITE CHOCOLATE COFFEE MOUSSE

Ingredients:

210g Milk
40g Ground coffee beans
210g Embassy Zen 33% White Chocolate Couverture
4g Gelatin, bloom in 10 g water
200g Whipping cream

 

Preparation:
- Heat the milk and infuse the coffee beans for 20 minutes
- Pour the infusion onto melted white chocolate
- Add bloomed gelatin
- Add in whipping cream and mix gently


 

3. coffee jelly

Ingredients:

30g  Ground coffee beans
250g Water
35g Granulated sugar
4g Konjac
1.5g Agar

 

Preparation:
- Heat water and brew the coffee, then strain it
- Mix sugar, konjac and agar. Add into coffee and bring to a boil
- Pour coffee jelly into a mold

 


 

4. AssemblY

Preparation:
- Prepare the glass to assemble the coffee macchiato
- Place the chocolate coffee cremeaux on the bottom of the glass and freeze it for a while
- Layer it with the white chocolate coffee mousse, then freeze it again
- Lastly, top with coffee jelly and serve

 

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