facebook-tracking-pixelIRCA | CRUNCHY TRUFFLE: AMORENERO

Ingredients

JOYCREAM AMORENERO g 600
RENO CONCERTO FONDENTE 58% g 500
rum g 50-60

Preparation

Melt chocolate at 40°C and stir in JOYCREAM AMORENERO.

Combine rum, then stir until the ganache becomes quite thick.

Let it rest for 10 minutes.

Ingredients

RENO CONCERTO FONDENTE 64% To Taste
chopped cocoa bisquits To Taste
chopped meringue To Taste
Final composition

Shape dough into small balls.

Roll them directly into a mixture made of chopped cocoa biscuits (90%) and chopped meringue (10%) or, as an alternative, dip them into tempered RENO CONCERTO FONDENTE 64% and roll them into the chopped mixture of cocoa biscuits and meringue immediately after.

Keep in a cool and dry place (15-20°C).

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani
"

You can replace chocolate with one of the NOBEL line products in the same amount.

Rum can be replaced by 150g of ZUCCHERO INVERTITO.

"