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Haïti truffle

Used Cacao Barry products

Mycryo™ Cocoa Butter

Snack

Haïti truffle

Created by

Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 1

Dosage

Recipe for around 50 x 10g truffles

Used Cacao Barry products

Mycryo™ Cocoa Butter

Vanilla salted caramel

Ingredients	Preparation
600g UHT cream 300g sugar 100g glucose syrup 5g sea salt 1pinch bicarbonate of soda	Heat to 118°C
125g pear puree 100g trimoline	Cool with
Reheat to 118°C
2g lecithin 50g slightly salted butter 25g Mycryo™ Cocoa Butter	Add
Pour into 8mm frames, leave to cool. Cut out 0.5 cm cubes.

Truffle

Ingredients	Preparation
175g 35% fat liquid cream 33g fresh butter 15g invert sugar 15g glucose	Boil
Cool to 80°C.
300g Haïti 65%	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.

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