Ingredients:

• 600 g cream
• 140 g coffee beans
• 60 g glucose syrup
• 100 g butter
• 1000 g finest milk chocolate couverture Java 38%
  GRÖMITZ – item 760
  or finest milk chocolate couverture Java 38% MALENTE – item 765
• 15 g alcohol (if required for longer shelf life)

Soak the coffee beans in the cream for 24 hours. Sieve the
coffee beans from the cream before adding the glucose syrup
and butter. Heat the mixture until it just boils. Stir in
the chocolate and cool before depositing into truffle
shells made from finest milk chocolate couverture and enrobe
in finest Java milk chocolate couverture (Grömitz or
Malente). Finish and decorate.

For a stronger coffee flavour or to reduce production time,
heat the coffee beans together with the glucose syrup, butter
and cream until the mixture just boils. Sieve out coffee beans
before adding chocolate.

The Lubeca finest premium milk chocolate couvertures Grömitz and Malente are single origin. They only contain cacao beans from the
Java region of Indonesia. This internationally sought after cocoa grows side by side with vanilla and coffee in perfect tropical conditions, and gives chocolate a unique light brown color and a fine spicy, fresh and mild flavor.