Origins Truffles.

Trufa Origins 82%


  • 645 g.
  • Blanxart Origins 82%
  • 500 g.
  • Cream 35 % M.G.
  • 50 g.
  • Sugar
  • 100 g.
  • Butter
  • c/s
  • Vanilla


Boil the cream with sugar and pour on top of the 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.Sieve Cocoa powder on top.

Temperatures and baking time are tentative.


White Love

Read more

Brûlée Mousse and Apple

Read more

Hazelnut Mousse

Read more

Lemon Pie

Read more

Want to find out more?

Please send us your enquiries through our contact form.