Cinnamon Cappuccino Bonbon

1. Mould the desired shells with Van Leer Organic 60% Dark Couverture.
2. In a sauce pan, combine the heavy cream, instant French roast coffee, cinnamon and glucose and bring to a rolling boil.
3. Remove from the heat and add butter.
4. Pour into the Van Leer Kenosha milk chocolate 33% and mix well to create an emulsion. Add invertase.
5. Set aside covered and cool to 29.4 ºC (85°F).
6. Pipe into the premade Van Leer Organic 60% Dark Couverture shells.
7. Let set overnight and close with tempered Organic 60% Dark Couverture.
8. Unmould. Decorate with a chocolate coffee bean (pipe small amount of melted chocolate to secure on the top of each candy).

*Tip: For a perfect and stable emulsion, use an immersion blender.