Café Crokine™ is a delightfully intense coffee taste preparation with white chocolate and crunchy caramelised cocoa nibs.

Made with 34% white chocolate, 15% caramelised cocoa nibs, and 4.5% coffee, it's a delicious filling for chocolate bonbons and bars, and adds a fantastic coffee crunch to cakes, bakes and ice cream.

Applications

Chocolate

• Filling or layer for chocolate shells - warm to 30°c for a fluid mix that can be used to add taste and texture to chocolate bonbons and other products. Chocolate or cocoa butter can be added to make it set firmer, or add 10% melted chocolate to make it easier to pipe
• Base for snacking bars - add 10-20% chocolate and spread into silicon moulds or roll between silicon paper. Set in the fridge before cutting to size or demoulding

Bakery & Patisserie 

• Filling for macarons - give macarons a coffee chocolate taste and a crunchy texture
• Flavour and texturise buttercream - add a crunchy texture to buttercream by stirring in Café Crokine
• Glaze cakes, pastries and doughnuts - give a textured, chocolate glaze to cakes, bakes and doughnuts. For a firmer finish, add 10-20% tempered chocolate
• Bakery filling - pipe into or onto croissants, muffins, pastries and mini loaf cakes

Ice Cream & Gelato

• Flavour and texturise ice cream and gelato - fold through just churned gelato and ice cream
• Ice cream ripple - swirl through ice cream for a fabulous crunchy coffee and chocolate ripple

Hotels & Restaurants

• Flavour chocolate mousse - add a crunchy texture to chocolate mousse by combining with your Callebaut chocolate mousse mixture before setting
• Crunchy layer in a dessert or gateau - simply warm to 30°c and roll between two sheets of parchment to desired thickness, or pour a thin layer in a silicon mould, set in the freezer and then use a knife or pastry cutter to cut the layer to the required shape. Put it back in the freezer for a while if needed. Always add the layer of Café Crokine towards the base of the gateau so you get a nice clean cut

Troubleshooting

Stays too soft: If warmed above 34°c, Café Crokine may lose its crystal structure and need movement whilst cooling to retain its firm set.

Too warm and too runny: Cool before using.

Caramelised: If you have overheated the product in the microwave you can easily burn the sugars in the chocolate.

Product is dry and crumbly in the bucket: Check storage is correct. Gently warm the product to bring it back to a fluid state.

Recipe Ideas

Take a look at our Resources Hub for our full collection of recipes, or try a few of our favourites:

Milk Chocolate and Coffee Mousse (from the UK Chocolate Academy)

Opera Café Crokine (from the Chocolate Academy France)

Roasted Milk Chocolate and Café Crokine Bonbon (from Cacao Barry)