Truffles
(Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
| Ingredients | Preparation |
|---|---|
| 125g butter (at room temperature) | Beat until light and frothy. |
| 250g Callebaut Honey callets | Melt, leave to cool to around 35°C and mix with the butter. Beat until you have a stiff and light mixture. Pipe out into truffle shapes and leave to set overnight. |
| Dark chocolate Callebaut Intense 60-40 | Temper. Dip the truffle filling into the chocolate and roll in chocolate shavings. |
