{"id":72829,"date":"2019-09-26T08:21:48","date_gmt":"2019-09-26T08:21:48","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=72829"},"modified":"2019-09-26T08:47:44","modified_gmt":"2019-09-26T08:47:44","slug":"nespresso-barista-creations-recipe-for-after-dinner-espresso-chocolate-truffles","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/nespresso-barista-creations-recipe-for-after-dinner-espresso-chocolate-truffles\/","title":{"rendered":"Introducing Nespresso Barista Creations Corto + Recipe for After Dinner Espresso Chocolate Truffles"},"content":{"rendered":"

\"\"<\/a>We\u2019re excited to introduce Nespresso\u2019s newest Barista Creations range – an offering for the portion of the population that enjoy their coffee with milk. These expertly crafted-blends are a result of 6 years of intensive studies to deliver the dreamiest capsules to lovers of good milky coffees.<\/p>\n

We explore the Chiaro, Scuro and Corto blends from the Barista Creations range together with decadent recipes that highlight each blend.<\/p>\n

6 Years in the Making<\/h4>\n

Nespresso\u2019s development team experimented with 18 coffee origins from around the world, focusing on the techniques of roasting and grinding, to perfect a milky coffee at home with the Nespresso milk machines.<\/p>\n

\u201cOur team, comprising coffee roasters, sensory experts, professional baristas, food scientists and engineers, embarked on a journey of exploring coffee and milk interactions to create the finest coffee blend to be drunk with milk,\u201d adds Karsten Ranitzsch, Head of Coffee at Nespresso.<\/p><\/blockquote>\n

\"\"<\/p>\n

Through sophisticated trials, around 20 000 cappuccinos were tested and over 120 coffee prototypes were produced. The result is the new permanent Nespresso Barista Creations range, designed to match every taste, whether you enjoy your coffee with full-fat dairy milk or prefer to use dairy-free options like oat and almond milk.<\/p>\n

Nespresso Barista Creations: Corto<\/h3>\n

The Corto blend is an inspired dark roast from Spanish baristas. The thick textures and syrupy dark-roasted flavours are yielded by waiting for the coffee bean to reach a dark, rich roast colour.<\/p>\n

The result is a dark, spicy and intensely-roasted flavour.<\/p><\/blockquote>\n

Corto, meaning ‘short’ in Italian, is best served with a little touch of milk as a traditional Spanish Cortado.<\/p>\n

After Dinner Espresso Chocolate Truffles<\/h3>\n

\"Nespresso<\/a>\"\"<\/a><\/p>\n

We infuse the spicy, smokey and intensely-roasted Corto in the gorgeous ganache that is used in the making of these decadent truffles. This is the ideal no-fuss way to end off a dinner party with a touch of sophistication.<\/p>\n

Ingredients<\/h4>\n

Espresso Truffles<\/strong><\/p>\n

500 g 70% dark chocolate, roughly chopped
\n200 ml double thick\/heavy cream
\n50 ml Nespresso Barista Creations Corto<\/strong> coffee capsules, brewed black (2 capsules)<\/p>\n

Espresso Dust<\/strong><\/p>\n

\u00bc C (60 ml) espresso coffee beans, very finely ground
\n\u00bc C (60 ml) cocoa powder
\n1 tsp (5 ml) cinnamon<\/p>\n

Method<\/h4>\n

Espresso Truffles<\/strong><\/p>\n

Pour the cream and the brewed Nespresso Barista Creations Corto into a medium-sized saucepan over medium heat. Warm the cream until it just begins to boil then remove from the heat.<\/p>\n

Add the chopped chocolate to the coffee-cream mix and leave to melt without stirring (about 5 minutes). Mix to combine – the ganache should be silky and glossy. Pour the ganache into a container with a lid and chill in the fridge for at least 2 hours or until the ganache is set.<\/p>\n

Espresso Dust<\/strong><\/p>\n

While the ganache is in the fridge, combine the dust ingredients and mix well. It should be a very fine powder.<\/p>\n

To Roll the Truffles<\/strong><\/p>\n

Take the ganache out of the fridge and allow to sit at room temperature until it is workable.<\/p>\n

Weigh the ganache out into 15 g portions – it\u2019s a good idea to use a tablespoon measure or a melon baller to create a round shape to begin with. When you start to roll the truffles the ganache will begin to melt on contact with your hands, so the less rolling and shaping that you have to do, the better.<\/p>\n

Roll the ganache into balls between your palms. Work quickly to prevent the ganache from melting too much. If the ganache is too sticky then give each ball a quick dunk in the dust and then roll into balls before re-dusting them.<\/p>\n

You can also refrigerate in-between rolling to firm up the ganache.<\/p>\n

When you have the desired round shape, do a final roll in the espresso dust and then store in an airtight container.<\/p>\n

Serve with Nespresso Barista Creations Corto<\/strong> cortado and enjoy.<\/p>\n

Think you know everything there is to know about coffee<\/a>? We’ve got some facts you probably didn’t know about your cuppa Joe…<\/p>\n

buynespresso.com<\/a> | Facebook<\/a> | Instagram<\/a> | Twitter<\/a><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We\u2019re excited to introduce Nespresso\u2019s newest Barista Creations range – an offering for the portion of the population that enjoy their coffee with milk. These expertly crafted-blends are a result of 6 years of intensive studies to deliver the dreamiest capsules to lovers of good milky coffees. We explore the Chiaro, Scuro and Corto blends from the Barista Creations range together with decadent recipes that highlight each blend. 6 Years in the Making Nespresso\u2019s development team experimented with 18 coffee […]<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-72829","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/72829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=72829"}],"version-history":[{"count":17,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/72829\/revisions"}],"predecessor-version":[{"id":73012,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/72829\/revisions\/73012"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=72829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=72829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=72829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}