GIANDUIA & COCONUT TRUFFLE
DARK CHOCOLATE TRUFFLE WITH CREAMY COCONUT GIANDUIA FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL DARK
DARK CHOCOLATE TRUFFLE WITH CREAMY COCONUT GIANDUIA FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL DARK
Ingredients
| NOCCIOLATA PREMIUM | g 800 |
| grated coconut | g 50 |
Preparation
Combine the two ingredients together.
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | To Taste |
Ingredients
| grated coconut | To Taste |
Fill up the DOBLA TRUFFLE SHELL DARK with the coconut gianduia filling.
Close the shell with tempered SINFONIA CIOCCOLATO FONDENTE 56% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO FONDENTE 56%.
Roll into grated coconut 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).
