CRUNCHY TRUFFLE: CRUMBLE
Difficulty level
![](/IRCA/Recipes/image/26893/image-thumb__26893___auto_b492ef3e91c9043ccd499cc4b73eae8d/CRUMBLE.jpg)
Ingredients
JOYCREAM CRUMBLE | g 600 |
RENO CONCERTO LATTE 34% | g 500 |
rum | g 50-60 |
Preparation
Melt chocolate at 40°C and stir in JOYCREAM CRUMBLE.
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes.
Ingredients
RENO CONCERTO LATTE 34% | To Taste |
GRANELLA DI BISCOTTO | To Taste |
Shape the dough into small balls.
Roll them directly into GRANELLA DI BISCOTTO (chopped biscuits) or, as an alternative, dip them into tempered RENO CONCERTO LATTE 34% and roll them into chopped biscuits 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.