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