Dark Chocolate Truffles.

Black Truffle Chocolat 52%

Ingredients

  • 645 g.
  • Haya 58%
  • 500 g.
  • Cream 35 % M.G.
  • 50 g.
  • Sugar
  • 100 g.
  • Butter
  • 100 g.
  • Liquor

Elaboration

Boil the cream with sugar and pour on top of the chocolate. Add liquor and vanilla. When it all is at 40ºC combine with butter. Let it rest in a refrigerator until it cools down. Whip it without hardening.

Assembly and finishing

    1.Sieve Cocoa Powder or Nevada on top.

    2.Cover with Haya 60% creamy texture.

Temperatures and baking time are tentative.

Recipes

Ganache-Lemon Tartlet.

Read more

Gelified Chocolate Mousse.

Read more

Mousse Quark & 3 chocolates

Read more

Chocolate Briox.

Read more

Want to find out more?

Please send us your enquiries through our contact form.