Heat the cream, glucose, butter and coffee to 80°C.
Pour over the chocolate and mix to form a ganache.
Boudoir Crunchy
Crush the boudoir biscuits to a fine crumb and blend into the tempered chocolate.
Assembling
Pipe the ganache into pre-prepared moulds lined with milk and white chocolate.
Allow the ganache to set before adding a layer of the boudoir crunchy.
Let it crystallise overnight at 16°C before de-moulding.
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