CRUNCHY TRUFFLE: AMORENERO
![](/IRCA/Recipes/image/3944/image-thumb__3944___auto_b492ef3e91c9043ccd499cc4b73eae8d/AMORENERO_1.jpg)
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 |
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).
Chocolatier and Pastry Chef
"You can replace chocolate with one of the NOBEL line products in the same amount.
Rum can be replaced by 150g of ZUCCHERO INVERTITO.
"