Piped Rum Truffles

Philippe Vancayseele

Easy

Timeless Classics
Quick & easy (production)

Containing: 2 Components

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Demonstration video<span>Piped Rum Truffles</span>

Demonstration videoPiped Rum Truffles

200 g

Heavy Cream 35%
45 g

inverted sugar
20 g

sorbitol powder
65 g

rum
430 g

Callebaut 54.5% Dark Couverture Chocolate
100 g

Callebaut 33.6% Milk Couverture Chocolate

Boil the cream, the inverted sugar and the sorbitol.
Place the chocolates into a tall recipient.
Once the cream preparation is boiling, pour it onto the chocolates and mix using an immersion blender.
Add the rum and continue blending until completely smooth.
In the meantime, use a damp towel to attach a plastic sheet to the metal tray and re-move the air bubbles.
Place the chablon onto the plastic sheet. Pour precrystallized dark chocolate onto it and spread the chocolate out evenly using an offset spatula.
Scrape the excess chocolate off.
Gently remove the chablon and let set at 18-20°C (64-68°F).
Pour the liquor ganache onto a stainless steel tray and spread it out to cool it down and to precrystallize it. Continue until obtaining a good piping consistency.
Transfer the ganache into a piping bag with an 8 mm (0.31”) piping tip and immediately pipe onto the chocolate discs.
Let set at 18-20°C (64-68°F) until firm enough to be dipped.

Tools

Cooktop
Saucepan
Metal Tray
Tall recipient
Immersion blender
Piping Bag
Scissors
Scraper
Bowl(s)
Offset spatula
Mixing bowl (s)
Melting kettle or automatic tempering machine
Plastic film
Spoon
Damp Towel
Stainless Steel Tray
Chablon
8 mm piping tip
Spatula

icing sugar
Callebaut 54.5% Dark Couverture Chocolate

Start dipping the truffles into precrystallized dark chocolate and immediately roll them into icing sugar.
Allow the chocolate to fully crystallize, and then remove the excess icing sugar with gloved hands.

Tools

Metal Tray
Gloves
Melting kettle or automatic tempering machine
Dipping fork
Rack

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