Nocciola truffles (Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)
Mix and bring to the boil.
|225g concentrated milk||Add. Cool the mixture down to +/- 25°C.|
600g Callebaut Dark Chocolate Select 811 NV
600g Creme dell ' Artigiano Nocciola
Mix it all with Creme dell'Artigiano.
|Put equal quantities of the two masses into a beater drum. Trim the ganache with a piping bag on a plastic sheet and then keep in the fridge.|
Finishing and presentation
Roll the filling in the melted chocolate and then in the cocoa powder, flakes, bresilienne... (according to choice)