White Truffles.

White Truffles


  • 1000 g.
  • Miravet
  • 280 g.
  • Cream 35 % M.G.
  • 155 g.
  • Sugar
  • 187 g.
  • Butter
  • 95 g.
  • Orange liquor
  • c/s
  • Vanilla


Boil the cream with sugar and pour on top of the Miravet chocolate. Add liquor and vanilla. When 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.Cover with Miravet creamy texture.

Temperatures and baking time are tentative.


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