Apricot Bourbon Zéphyr™ Caramel Truffle

Used Cacao Barry products
Framed Bonbons

Apricot Bourbon Zéphyr™ Caramel Truffle

Created by
  • Daniel Stubbe
    Stubbe Chocolates
Level
level 1
Used Cacao Barry products
Recipe components

Apricot Bourbon Zéphyr™ Caramel Truffle

IngredientsPreparation
  • 150g
    35% cream
  • 100g
    apricot puree

Boil

Pour over

  • 50g
    Makers Mark Bourbon

Cool to 40℃ and add

  • 25g
    butter

Add

Emulsify and crystalize.
Fill into dark chocolate truffle shells. Dip in dark chocolate and roll in Zéphyr™ Caramel white chocolate.