Haïti truffle

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

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600 g

Uht cream
300 g

Sugar
100 g

Glucose syrup
5 g

Sea salt
1 pinch

Bicarbonate of soda

Heat to 118°C

125 g

Pear puree
100 g

Trimoline

Cool with

Reheat to 118°C

2,5 g

Lecithin
50 g

Slightly salted butter
25 g

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

Add

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

175 g

35% fat liquid cream
33 g

Fresh butter
15 g

Invert sugar
15 g

Glucose

Boil

Cool to 80°C.

300 g

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.