Nocciola truffles
(Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)
| Ingredients | Preparation |
|---|---|
|
150cl
water
300g sugar 400g glucose |
Mix and bring to the boil. |
| 225g concentrated milk | Add. Cool the mixture down to +/- 25°C. |
|
900g
butter
600g Callebaut Dark Chocolate Select 811 NV 600g Creme dell ' Artigiano Nocciola |
Melt. 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)
