CRUNCHY TRUFFLE: WAFERNUT NOIR
Difficulty level
Ingredients
| JOYCREAM WAFERNUT NOIR | g 600 |
| RENO CONCERTO FONDENTE 72% | g 500 |
| rum | g 50-60 |
Preparation
Melt chocolate at 40°C and stir in JOYCREAM WAFERNUT NOIR.
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes.
Ingredients
| RENO CONCERTO FONDENTE 72% | To Taste |
| wafer flakes | To Taste |
Shape dough into small balls.
Roll them directly into a mixture made of wafer flakes or, as an alternative, dip them into tempered RENO CONCERTO FONDENTE 72% and roll them into the chopped mixture of cocoa biscuits and meringue 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.
"
