facebook-tracking-pixelIRCA | CRUNCHY TRUFFLE: FLEUR DE SEL


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

Final composition

Shape the dough into small balls.
Roll them directly into GRANELLA DI BISCOTTO (chopped biscuits) or, as an alternative, dip them into tempered RENO CONCERTO LATTE 34% and roll them into chopped biscuits 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.