A Taste of History, Mysticism and Secrets
- Level:
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Difficult
Silesia Truffle
Used products: Silesia Truffle
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195 gcream
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50 gbutter
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25 gglucose
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425 gCacao Barry® Or Noir™ dark chocolate Silesia
Preparation: Silesia Truffle
Boil together 170 g of cream and glucose.
Pour over chocolate, add butter and homogenise.
When mixture starts thickening, add 25 g of cream and mix until smooth.
Pipe into hemispherical moulds and leave to cool.
Coating
Used products: Coating
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450 gCacao Barry® Or Noir™ dark chocolate Silesia
Preparation: Coating
Mix together chocolate and cocoa butter, and temper
Enrobe truffles.
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