CRUNCHY TRUFFLE: BESAMEMUCHO
Difficulty level
![](/IRCA/Recipes/image/26884/image-thumb__26884___auto_b492ef3e91c9043ccd499cc4b73eae8d/BESAMEMUCHO_1.jpg)
Ingredients
JOYCREAM BESAMEMUCHO | g 600 |
RENO CONCERTO FONDENTE 64% | g 500 |
rum | g 50-60 |
Preparation
Melt chocolate at 40°C and stir in JOYCREAM BESAMEMUCHO.
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes.
Ingredients
RENO CONCERTO FONDENTE 72% | To Taste |
chopped hazelnuts | To Taste |
Shape dough into small balls.
Roll them directly into a mixture made of chopped hazelnuts or, as an alternative, dip them into tempered RENO CONCERTO FONDENTE 72% and roll them into the chopped hazelnuts 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.
"