IRCA | CRUNCHY TRUFFLE: COCONTY

Ingredients

JOYCREAM COCONTY g 600
RENO CONCERTO LATTE 34% g 500
rum g 50-60

Preparation

Melt chocolate at 40°C and stir in JOYCREAM COCONTY.
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes.

Ingredients

RENO CONCERTO LATTE 34% qb
grated coconut qb
Final composition

Shape the dough into small balls.
Roll them directly into grated coconut or, as an alternative, dip them into tempered RENO CONCERTO LATTE 34% and roll them into grated coconut immediately after.
Keep in a cool and dry place (15-20°C).

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef

"

You can replace chocolate with one of the NOBEL line products in the same amount.
Rum can be replaced by 150g of ZUCCHERO INVERTITO.

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