Kunsei Truffle

Kunsei Truffle

Level:
Difficult

Or Noir Kunsei Truffle

Used products: Or Noir Kunsei Truffle

  • 12.3 oz
    Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa
  • 4.1 oz
    anhydrous butter
  • 5.6 oz
    water
  • 1.1 oz
    invert sugar
  • 1.2 oz
    dextrose
  • 15.4 gr
    salt
  • 15.4 gr
    lecithin
  • 1.2 oz
    glucose 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

  • 1.1 lb
    Cacao 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:

  • 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.