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
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)

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