Recipe : Truffles

Recipe

Chocolate ganache

Ingredients:

  • 650 g of Cream UHT 35%
  • 92 g of Invert Sugar
  • 150g of Glucose DE 60
  • 720 g of Noir Selection C501/J
  • 125 g of Lait Selection 03X5/G
  • 110g of Butter
  • 1g of Salt

Method:

  1. Boil the cream, invert sugar and glucose then add the salt
  2. Poor into the chocolate Noir Selection and Milk Selection
  3. Mix well with a hand mixer to make it smooth and homogeny
  4. Add the butter and mix again
  5. Let set for 4 hours
  6. Pipe lines and cut to have around 10g pieces
  7. Roll the boll shape and let set for 12 hours before covering

Enrobing

Ingredients:

  • QS of Belcolade Noir Selection  C501/J

Method:

  1. Melt the chocolate at 45°C and temper at 32°C
  2. Cover the truffle bowls with tempered chocolate and roll in the cocoa powder