Kunsei Truffle
- Level:
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Difficult
Or Noir Kunsei Truffle
Used products: Or Noir Kunsei Truffle
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350 gCacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa
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117 ganhydrous butter
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160 gwater
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30 ginvert sugar
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34 gdextrose
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1 gsalt
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1 glecithin
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34 gglucose syrup DE 60
Preparation: Or Noir Kunsei Truffle
Melt and mix together chocolate and butter at 45°C.
Mix together all other ingredients and emulsify with previous mixture.
Apply at 30°C.
Or Noir™ Kunsei Powder
Used products: Or Noir™ Kunsei Powder
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500 gCacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa
Preparation: Or Noir™ Kunsei Powder
Pulverise chocolate with kitchen robot and freeze.
Repeat until preferred texture is obtained.
Finishing and assembly:
Used products: Finishing and assembly:
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Q.S.Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa
Preparation: Finishing and assembly:
Coat crystallised truffle in tempered Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa and Or Noir™ Kunsei powder.
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