CRUNCHY TRUFFLE: COCONTY
|JOYCREAM COCONTY||g 600|
|RENO CONCERTO LATTE 34%||g 500|
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.
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).
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.