IRCA | MOUTH MELTING GRAFFIONE

MOUTH MELTING GRAFFIONE

TRUFFLE ENRICHED WITH A DELICIOUS CREAMY FILLING

Difficulty level

Ingredients

PASTA BITTER g 200
RENO CONCERTO FONDENTE 64% - tempered g 40

Preparation

Combine the two ingredients to create a ganache.

Use the ganache at 28°C.

Final composition

Fill some DOBLA TRUFFLE SHELL with the ganache.

Let crystallize in the fridge.

Dip the Graffioni in the tempered chocolate and roll them into the dark chocolate sprinkles.