Jubilee inspired chocolates: Dark Organic Coffee



  • Combine the cream, glucose, sorbitol and coffee and bring to a boil.
  • Pour over the chocolate and mix to combine.
  • When the mass reaches 38°C incorporate the butter with a stick blender.
  • When the ganache reaches 28°C pipe into moulds lined with Belcolade C501/JZLBIO.

Dark organic coffee

In the noughties innovation was less about new flavours and became more about the cocoa beans with single origin chocolate growing in popularity and Green and Black’s increasing the amount of organic chocolate available in store. Our Belcolade Dark Organic chocolate combines with organic cream and coffee for an intense, delicious taste.


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