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ZABAGLIONE TRUFFLE

MILK CHOCOLATE TRUFFLE WITH CREAMY ZABAGLIONE FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL MILK


Ingredients

WONDERCHOC WHITE g 800
PASTA ZABAIONE g 120

Preparation

Whip WONDERCHOC WHITE for about 3 minutes in a planetary mixer with a paddle attachment (medium speed).
Combine PASTA ZABAIONE.

Final composition

Fill up the DOBLA TRUFFLE SHELL WHITE with the milk chocolate filling.
Close the shell with tempered SINFONIA CIOCCOLATO AL LATTE 38% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO AL LATTE 38%.
Roll into CODETTE CIOCCOLATO PURO BIANCO to decorate and let crystallize.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada
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You can replace chocolate with one of the NOBEL line products.
In this case, use melt NOBEL LATTE (30-32°C) to close the shell, let crystallize, then dip the truffle into melt NOBEL LATTE (35°C).

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