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.



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