No results found

    Chocolate Granache Truffles

    Granache Truffles
    Recipe from Barry Callebaut institute

    Chocolate Granache Truffles
    Ingredients: make around 50 pcs
    200 grams heavy cream
    600 grams dark chocolate
    300 grams butter tempered chocolate, for dipping chocolate shavings or crushed nuts or cocoa powder

    Procedures:
    In a saucepan, heat the cream to boiling then leave to cool to about 40oC

    Put the chocolates in a microwave safe bowl and microwave for 20 to 30 seconds. Remove bowl and stir chocolates. Return bowl to microwave oven and heat for another 20 to 30 seconds. Repeat the procedure, stirring each time until chocolates are completely melted.

    Mix the melted chocolate into the cream, stirring until the mixture is smooth. Let cool to room temperature, around 20oC

    Beat the butter lightly. Mix with the cooled chocolate and stir until smooth. Transfer to a piping bag with a large tip. Pipe out ganache into small balls onto parchement paper. Let harden in the refrigerator.

    When hardened, dip the truffles in the tempered chocolate crushed nuts or cocoa powder.

    Post a Comment

    Previous Next

    ads

    نموذج الاتصال