Apricot Bourbon Zéphyr™ Caramel Truffle

Apricot Bourbon Zéphyr™ Caramel Truffle

Created by

  • Daniel Stubbe - Stubbe Chocolates
level 1

Recipe components

Used Cacao Barry products

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.