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Cocoa Truffles
Ingredients:
- Cocoa powder Extra Brute
- Dark origin couverture Saint-Domingue
Recipe
Use the cocoa powder Extra Brute to obtain an attractive reddish finish for your product.
| Preparation | Ingredients |
| Boil | 200 g liquid 35 % fat cream
75 g fresh butter 85 g invert sugar 75 g whole milk 20 g liquid glucose |
| Cool to 85°C | |
| Pour onto | 450 g dark origin couverture Saint-Domingue |
| Mix | the ganache well |
| Pipe about 135 truffles when the ganache is perfect | |
| Allow the truffles to cool for 12 hours | |
| Enrobe the truffles with | a tempered dark origin couverture Saint-Domingue |
| Roll them in | cocoa powder Extra Brute |