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Khalua Ganache

200g white chocolate
1 Tablespoon of butter
80ml Cream
2 Tablespoons Kahlua liqueur
250g milk chocolate
Deep chocolate moulds
A thick, soft haired chocolate brush
Chocolate paper cups

Over a very low heat melt together the white chocolate and butter. In a separate saucepan heat the cream, but do not let it boil. Remove the melted chocolate and butter from the stove and slowly pour it into the melted cream, stirring all the while. Now add your Kahlua liqueur and mix through well. Refrigerate till cool and ready for use as a delicious chocolate centre. Gently melt the milk chocolate in a double boiler or in the microwave. Roll small balls of the set Kahlua ganache. Brush the insides of your moulds with a thick chocolate layer, so that when you hold your mould up to the light, no light shines through. Leave the mould aside for a few minutes allowing the chocolate coating you have just painted to set. You know when the chocolate has set when it no longer shines. Drop an Kahlua ganache ball into each brushed mould. Flatten the balls so that the ganache fills about three quarters of the mould. Then top up the mould with melted chocolate. Tap your mould on the counter to release air bubbles and for the melted chocolate to run smooth. Put your mould in the freezer to set. When the chocolate feels cold to the touch your Kahlua ganache chocolates are ready to be released from the mould. Place each chocolate into a paper case.







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