facebook-tracking-pixelIRCA | CRUNCHY TRUFFLE: BESAMEMUCHO

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
Final composition

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).

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.

"