And in case I am going to enjoy a snack, it should be a proper treat.
For this reason I wanted to make something small that will be sturdy enough to prevent me from devouring more than two (well, maybe three) in a row, which is also helped by the fact that it is not that sweet.
The result are these small Chocolate Coffee Cups, where well-tempered dark chocolate gets sprinkled with crushed up espresso beans and a swirl of white chocolate.
Big upside is that these will stay good for months in your cupboard, so there is no pressure to finish these fast.
- 250 grams of dark chocolate (I used 52% own brand bars)
- 50 grams of dark chocolate
- 50 grams of white chocolate (I used a good quality own brand bar)
- 3 tablespoons of (espresso) coffee beans, ground up in a mortar or crushed until fallen apart but not gone to dust
- 4 pinches of salt
- This makes around 20 cups, depending on the size of your paper casings. I have used the mini-muffin papers from Ikea.
- It is well-worth tempering your chocolate carefully, as it will lead to a more pleasant end-product (a ‘knack’, higher melting point, shine and more bite to your praline). You can do without as it does not affect the shelf-life of the product, I just consider it worth the effort.
- Based on David Lebovitz technique (and super useful explanation), I’ve learned how to temper chocolate. I have purchased a digital thermometer to have a better view on whether I am doing things right (I would argue that it is a good investment, as I also use it for making caramels and for testing meat on doneness, just be careful to buy one that is high-quality and has a high maximum temperature).
- Melt 250 grams of dark chocolate in a bowl over hot water (au bain marie), until it has reached 46-49 degrees Celsius.
- Take the bowl from the pan and add the unmelted 50 grams piece of dark chocolate to the melted mixture. Keep stirring until the chocolate has cooled down to 27 degrees Celsius (this is much colder than I thought before working with a thermometer).
- Once your chocolate has reached a temperature of 27 degrees Celsius, place it on top of the pan filled with hot water again and let the temperature come up to 32 degrees Celsius.
- Take the bowl off the pan with hot water, add the salt, stir through and start pouring it into the paper cups.
- Melt the white chocolate in short intervals in the microwave and spoon it over the tops of the cups. Take a little toothpick and swirl it through the chocolate to create little marmored effects. Sprinkle the crushed coffee beans on top and let the chocolate cool down outside the fridge. Enjoy!