WHITE CHOCOLATE & NUT BRITTLE TRUFFLE
DARK CHOCOLATE TRUFFLE WITH CREAMY WHITE CHOCOLATE FILLING AND NUT BRITTLE CRUMBLE - SERVINGS: 100 DOBLA TRUFFLE SHELL DARK
DARK CHOCOLATE TRUFFLE WITH CREAMY WHITE CHOCOLATE FILLING AND NUT BRITTLE CRUMBLE - SERVINGS: 100 DOBLA TRUFFLE SHELL DARK
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO | g 800 |
| GRANELLA DI CROCCANTE | To Taste |
Preparation
Whip CHOCOSMART for 2-3 minutes in a planetary mixer with a paddle attachment.
As an alternative, you can just melt CHOCOSMART at 30°C.
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | To Taste |
Ingredients
| CODETTE CIOCCOLATO PURO LATTE | To Taste |
Place 3-4 pieces of GRANELLA DI CROCCANTE (nut brittle crumble) inside the DOBLA TRUFFLE SHELL MILK.
Fill up with the white chocolate filling.
Close the shell with tempered SINFONIA CIOCCOLATO FONDENTE 56% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO FONDENTE 56%.
Roll into CODETTE CIOCCOLATO PURO FONDENTE to decorate and let crystallize.
Pastry Chef, Chocolatier and Baker
"You can replace chocolate with one of the NOBEL line products.
"
In this case, use melt NOBEL BITTER (30-32°C) to close the shell, let crystallize, then dip the truffle into melt NOBEL BITTER (35°C).
