Bresc BV

Coffee en garlic bonbon


400 g

For the garlic cream

  • 40 g Bresc Garlic chopped
  • 20 g olive oil
  • 200 g cream
  • 25 g Kahlúa (coffee liqueur)

For the ganache

  • 200 g chocolate
  • 110 g garlic cream
  • 15 g garlic confit
  • 50 g butter

For the dipping mixture

  • 80 g cocoa powder
  • 10 g icing sugar
  • 10 g freeze-dried coffee or cappuccino

Preparation method

Mix the chopped garlic with the olive oil. Make into a confit on a low heat. Mix the cream with the Kahlúa and 20 g of the garlic confit. Bring to the boil. Pour the hot cream on the chocolate. Stir until it forms a homogeneous mixture. Allow to cool to 37 °C. Stir in the butter and the garlic confit. Allow to firm a little. Pipe into truffles and leave overnight to settle. Mix the cocoa powder with the icing sugar and freeze-dried coffee. Strain and dip the bonbons in it.