facebook-tracking-pixelIRCA | CRUNCHY TRUFFLE: CRUMBLE

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. 

Final composition

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).

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.

"