Christmas truffle Recipe by chef François Galtier

COMPOSITION

Coloured Chocolate Shell
Lime Ganache
Matcha Tea Praliné

INGREDIENTS (COLOURED CHOCOLATE SHELL)

  • 95 g Cocoa Butter
  • 5 g green liposoluble food colouring
  • 5 g yellow liposoluble food colouring
  • 3 g silver powder
  • 60 g Cocoa Butter
  • 40 g Obsession 30 Belgian white chocolate
  • SQ Temptation 64 Belgian dark couverture chocolate

METHOD

  1. Melt the first part of Cocoa Butter at 50°C and blend with the colourings,
    then add the glitter.
  2. Leave to cool to 28°C and spray into two 3 cm diameter half-sphere
    chocolate moulds, creating an homogenic layer on the surface.
  3. Then, heat the second part of Cocoa Butter to 60°C and pour onto
    the white chocolate.
  4. Mix and leave to cool to 28°C before again spraying an even layer onto
    the coloured Cocoa Butter and leaving to crystalize.
  5. Temper the dark chocolate and fill the moulds, creating a black shell,
    then again leave to crystalize.

INGREDIENTS (LIME GANACHE)

  • 140 g lime juice
  • 80 g glucose syrup
  • 50 g Cocoa Butter
  • 4 g lime zest
  • 450 g Obsession 30 Belgian white chocolate
  • 100 g Intense 35 Belgian milk couverture chocolate
  • 182 g butter

METHOD

  1. Heat the lime juice, glucose and Cocoa Butter to 65°C. Pour onto the lime zest,
    chocolates and butter, then blend to a nice emulsion.
  2. Spray a thin layer of cocoa butter at 28°C into a 2 cm half-sphere chocolate
    mould and leave to crystalize.
  3. Fill the mould with the ganache at 30°C.
  4. Leave to crystalize for about 1 day before unmoulding the ganache.

INGREDIENTS (MATCHA TEA PRALINÉ)

  • 235 g white almond
  • 180 g icing sugar
  • 82 g Cocoa Butter
  • 30 g matcha tea powder
  • 50 g Crispy Crunchies

METHOD

  1. Blend the white almonds and the icing sugar until the mix has become completely
    fluid and homogeneous.
  2. Mix with the Cocoa Butter and add the matcha tea.
  3. When the praliné is at 30°C, add the Crispy Crunchies.

MONTAGE

  1. Half-fill the chocolate shells with the matcha tea praliné.
  2. Push the lime ganache into the praliné and leave to crystallize partially before
    removing
    the remaining praliné with a triangle knife.
  3. Leave to crystalize completely, then use a heater to warm up both moulds just
    enough to stick them together.
  4. Leave to crystallize before unmoulding.
  5. Decorate the truffles with a modelling chocolate element brushed in gold.
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