WHITE CHOCOLATE TRUFFLE SHELLS FILLED WITH RUBY & RASPBERRY CARAMEL
I have chosen RUBY RB2 as it beautifully complements the tangy hint of hthe raspberry caramel. The truffle is coated in RUBY chocolate powder, which perfects the experience and invites you to take another bite.
- Level:
-
- Makes:
-
50 truffles
RUBY CARAMEL
Ingredients: RUBY CARAMEL
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150 gRaspberry purée Boiron
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60 gglucose
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70 gdextrose
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70 gtrimoline
Preparation: RUBY CARAMEL
Bring the purée, glucose, dextrose, and Trimoline to a boil.
Once the mixture reaches 103°C, cool it to 50°C before emulsifying with RUBY chocolate.
Let the RUBY caramel cool down a bit and fill a piping bag.
The filling is ready for use at 30°C.
ASSEMBLY
Ingredients: ASSEMBLY
Preparation: ASSEMBLY
Pipe the RUBY caramel into the pre-moulded white chocolate truffle shells. Close the truffle shells with tempered white chocolate. Roll the truffles in RUBY chocolate and then in Van Houten RUBY Ground Chocolate powder.
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