CRUNCHY TRUFFLE: LEMONBISCOTTO
|JOYCREAM LEMONBISCOTTO||g 600|
|RENO CONCERTO BIANCO 31,50%||g 450|
Melt chocolate at 40°C and stir in JOYCREAM LEMONBISCOTTO.
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 BIANCANEVE or, as an alternative, dip them into tempered RENO CONCERTO BIANCO 31.5% and roll them into BIANCANEVE 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.