Haïti truffle

Haïti truffle

Level:
Easy
Makes:
Recipe for around 50 x 10g truffles

Vanilla salted caramel

Used products: Vanilla salted caramel

  • 600 g
    UHT cream
  • 300 g
    sugar
  • 100 g
    glucose syrup
  • 5 g
    sea salt
  • 1 pinch
    bicarbonate of soda

Preparation: Vanilla salted caramel

Heat to 118°C

Used products: Vanilla salted caramel

  • 125 g
    pear puree
  • 100 g
    trimoline

Preparation: Vanilla salted caramel

Cool with

Reheat to 118°C

Used products: Vanilla salted caramel

Preparation: Vanilla salted caramel

Add

Pour into 8mm frames, leave to cool.
Cut out 0.5 cm cubes.

Truffle

Used products: Truffle

  • 175 g
    35% fat liquid cream
  • 33 g
    fresh butter
  • 15 g
    invert sugar
  • 15 g
    glucose

Preparation: Truffle

Boil

Cool to 80°C.

Used products: Truffle

  • 300 g
    CHD-Q65HAI

Preparation: Truffle

Pour over

Blend the ganache and cool to 28°C. 
Pipe truffles with a 1cm nozzle and put a cube of caramel in each one. Leave to crystallise.
Roll into balls and coat with dark chocolate couverture OcoaTM 70% min cocoa and roll in Cacao Barry® powder Plein Arôme.