Haïti truffle

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

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1.3 lb

Uht cream
10.6 oz

Sugar
3.5 oz

Glucose syrup
0.2 oz

Sea salt
1 pinch

Bicarbonate of soda

Heat to 118°C

4.4 oz

Pear puree
3.5 oz

Trimoline

Cool with

Reheat to 118°C

0.1 oz

Lecithin
1.8 oz

Slightly salted butter
0.9 oz

Cacao Barry COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE

Add

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

6.2 oz

35% fat liquid cream
1.2 oz

Fresh butter
0.5 oz

Invert sugar
0.5 oz

Glucose

Boil

Cool to 80°C.

10.6 oz

Chd-q65hai

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 Ocoa^TM 70% min cocoa and roll in Cacao Barry® powder Plein Arôme.