Easy
Containing: 2 Components
Ganache
Ingredients: Ganache
-
125 gHeavy Cream 35%
-
1 piece(s)orange zest
-
15 gglucose syrup
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10 gsorbitol powder
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10 ghoney
-
15 gbutter
Preparation: Ganache
- Combine the cream, orange zest, glucose syrup, sorbitol powder, and honey in a saucepan and bring to a boil.
- Pour the hot cream mixture over the chocolate in a food processor and blend well to emulsify.
- Add the butter and blend well.
- Stream in the liqueur and blend well.
- Agitate the ganache on the tabletop until it reaches a pipeable consistency and a temperature of 30°C/86°F.
- Return the ganache to the food processor and blend again to achieve a perfect texture.
- Pipe oval-shaped truffles onto a tray lined with a silicone mat or guitar sheet.
- Allow the truffles to rest at room temperature until they are set enough to handle.
Tools
- Cooktop
- Saucepan
- Stamp (s)
- Metal Tray
- Piping Bag
- Thermomix or food processor
- Plain round piping tip
- Acetate sheets
Finishing the Truffles
Ingredients: Finishing the Truffles
-
Q.S.DCP-22EXBRU
Preparation: Finishing the Truffles
- Roll the truffles by hand just a little to create a smooth shape.
- Coat the truffles by hand in pre-crystallized dark chocolate.
- Immediately roll the truffles in cocoa powder using a table fork. Be sure to roll the truffles in the same direction to create an even carved texture.
- Allow the truffles to harden in the cocoa powder, then sift them to remove the excess cocoa powder.
Tools
- Tray or container
- Table fork
- Sieve/Tamis
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