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Crunchy Papouasie Truffle
Ingredients
- 300g Cara Crakine (SCM566)
- 50g Papouasie Origin Chocolate (SCC105B)
- 1 Tray of 63 Milk Truffles (SCS401)
- Milk Chocolate (for closing & rolling) approx. 200g (SCC521)
- Fine Dark Chocolate Splitters approx. 150g (SDS865)
Method
63 Truffles in 20 mins
- Warm together the Cara Crakine and Chocolate to 32°C and mix well
- Pipe into the shells ensuring mass at 28-32°C leaving enough space to close
- When set close the shells and leave to set
- Once set enrobe with milk chocolate and roll in chocolate splitters.
Approximate costs
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