IRCA | CRUNCHY TRUFFLE: DONATELLO

Ingredients

JOYCREAM DONATELLO g 600
RENO CONCERTO BIANCO 31,50% g 450
rum g 50-60

Preparation

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

Ingredients

RENO CONCERTO BIANCO 31,50% 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 BIANCO 31.5% 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.

"