Used products: Stout truffle
400 gVic Ale Tsarish Double Imperial Stout
10 gpowdered milk
80 ginvert sugar
80 gglucose syrup DE 60
50 gcocoa butter
175 ganhydrous milk fat
Preparation: Stout truffle
Bring the 425 g of stout to the boil, infuse the hops and, after a few minutes, strain and weigh out the necessary 400 g.
Mix the stout at room temperature with the milk protein, blend the mixture with a hand blender, add the sugars and salt, and dissolve.
Check that the liquid mixture has a temperature of around 25/30ºC and pour it over the mixture of couverture, cocoa butter and anhydrous milk fat, previously melted at around 45ºC.
Emulsify correctly and pre-crystallize up to a temperature of 28ºC.
Pre-crystallize the black paint and, using a spray gun, thinly coat the “Dome” molds, simulating small drops.
Then use a brush and paint lightly with gold powder
Finally, pre-crystallize the Lactée Barry milk chocolate couverture 35.3% cocoa and coat the inside of the bonbon molds.
Measure out the truffle into the molds when it reaches around 28ºC.
Leave to crystallize for a few hours and seal the base with couverture.
Remove from the molds and store.