Dairy Free Almond truffles
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Good to go
- Level:
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Easy
- Makes:
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300 pieces
A bold truffle dusted with the Noir Intense Cacao Powder. The lillte savoury taste of this remarkabke cacao powder pairs very well with the curry cashew and the low sugar almond praline.
- Conservation:
- Room temperature: in a chocolate room at 16°C with 55% hygrometry
Almonds Praline
Used products: Almonds Praline
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760 glight roasted almonds
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330 gsugar
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5 gFleur de sel
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300 gcurry cashews
Preparation: Almonds Praline
- Caramelized the sugar and pour on the toasted Almonds and fleur de sel. Allow to cool down.
- Grind using a blender and then a stone grinder until smooth.
- Allow to cool.
- Add the chopped curry cashews.
- Add the cocoa butter metled at 40°C.
- Temper on the marble table at 22°C, add in the mixer, using the flat paddle and mix.
- Spread on a 11mm thick frame.
Curry Cashews
Cutting & Enrobing
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