Chocolates with coffee caramel

Double Enjoyment: Caramel Coffee Chocolates for a Sweet Energy Boost
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian
Keyword: Belgian chocolate, chocolate, Ganache, Pralines
Servings: 144 Pieces
Calories: 47kcal



For the ganache

  • 275 Gr butter
  • 68 Gr glucose
  • 8 Gr instant coffee
  • 25 Gr Trimoline
  • 13 Gr Sorbitol
  • 500 Gr chocolate (Java (already with caramel touch))

For the praline mould

  • 200 Gr chocolate (white / tempered for 2 molds)
  • 200 Gr chocolate (Milk / Tempered for 2 Molds)
  • 200 Gr chocolate (fondant / tempered for 2 molds)



  • Clean the moulds.
  • Spray with pure alcohol.
    mallen inspuiten met alcohol
  • Let it dry for 10 minutes.


  • Fill 2 molds with each type of chocolate. Remove excess chocolate with the palette knife.
  • Place on the vibrating table for about 15 seconds in such a way that any remaining air bubbles disappear.
  • Turn over and let it drain for about 5 seconds.
  • Remove the excess chocolate with a palette knife.
  • Place the mold upright on a paper towel for about 10 minutes
  • Then, with the help of a palette knife, remove the excess chocolate.


  • Bring the cream, glucose and sorbitol to a boil.
  • Pour on top of the chocolate.
  • Add the glucose and mix.
  • Let it cool down to below 30°C and pour the mixture into the piping bag.
  • Fill the shapes. Knock the tin on the table to spread the filling evenly. Stay at least 2 mm from the edge.
    Gemouleerde pralines met een vulling van koffie karamel
  • Place in the fridge and let the filling cool down considerably.


  • Pour chocolate over the moulds.
  • Scrape off with the help of a palette knife.
  • Let stand for a while and then put in the fridge for about 20 minutes.
  • Remove the chocolates from the mould with 1 tapping movement.


Serving: 8g | Calories: 47kcal

source and inspiration – CVO Gent – Simple Chocolate Course

All recipes with pralines

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