Group A
Ingredient
KG
Fresh Milk
0.040
0.500
Unsalted Butter
0.045
Dark Chocolate Couverture
0.240
Cream
0.220
Total Weight: 1.045
Group B
Ingredient
KG
Cocoa Powder
0.100
Total Weight: 0.100
- In a saucepan combine milk and cream and bring to a boil
- Place finely chopped chocolate couverture in a mixing bowl and add the flavor compound of your choice
- Poor 70 % of the milk and cream solution over the chocolate and stat stirring with a spatula
- Once melted add the rest over and emulsify
- Keep stirring and cool the whole mixture until the ganache reaches room temperature
- Then fold the butter inside and keep stirring
- Pour the ganache on a tray layer with plastic wrap 1.5 cm high and allow to set in aircon temperature for 3-5 hours
- Portion truffles and roll them and roll them in the sifted cocoa powder and keep in aircon temperature.
Related recipes
Berries Cream Tarts
Bakery, Filling, Icing & Topping, Glazes, Glazes, Dips, Flans & Gels, Patisserie
Products Used
x
5 Product Used
Black and White Layer Shortbread
Bakery, Cookies, Filling, Icing & Topping
Products Used
x
4 Product Used
Blue Velvet Cakes (Swiss Roll & Layered)
Bakery, Breads, Rolls & Pastry, Breads, Rolls, Pastry, Cakes, Muffins & Sponge Products
Products Used
x
3 Product Used
Bunny Mini Cake
Cakes, Muffins & Sponge Products, Colouring & Flavouring, Filling, Icing & Topping
Products Used
x
3 Product Used
Butterfly Cheers
Cakes, Muffins & Sponge Products, Other Products, Patisserie
Products Used
x
3 Product Used
Butterscotch Bread
Bakery, Breads, Rolls & Pastry, Breads, Rolls, Pastry
Products Used
x
4 Product Used
