Caramel Coffee Cocoa Pods

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Temper the chocolate and mold the cacao pod mold after coloring. Leave to crystalize

Heat the cream and infuse broken coffee beans for 15 minutes.
Add glucose and heat again to 176°F.
Sift out the coffee beans and pour onto the chocolate.
Make a ganache using a spatula.
When the ganache reaches 95°F add the butter and create an emulsion with a hand mixer.

Complexity level:

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