Creating with Veliche
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Decadent Dark Chocolate Truffle
| 400 g | Heavy cream |
| 65 g | Corn syrup |
| 800 g |
Veliche Chocolat Noir 72%, tempered |
| 65 g | Dairy butter, room temperature |
| 5 g | Invertase |
| Veliche Chocolat Blanc 29% for coating |
Blend cream and corn syrup and heat until scalded.
Let cool below 105° F and whisk in tempered Veliche Chocolat Noir 72%.
Add butter and invertase until fully incorporated.
Allow to cool until firm and scoop into approximately one inch balls.
Coat with tempered Veliche Chocolat Blanc 29%.
Yield: Approximately 112 pieces
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