Hybrid Truffle

Mix together cream, sorbitol, invert sugar and butter, and heat up to 40°C.
Mix together melted chocolate and all other ingredients in Thermomix at 35°C to create a beautiful emulsion. 

16.26 % cocoa butter
37.45 % sugar
19.40 % water
17.54% fat matter
80.59% dry matter
0.8393 aw (water activity)

Shelf life: 6 weeks