CRUNCHY TRUFFLE: FRUIT ROUGES
RED FRUIT CHOCOLATE TRUFFLE
Shape the dough into small balls.
Dip them into tempered RENO CONCERTO FONDENTE 58%, then place them onto a grill and roll them to produce a "scratched" effect.
Sprinkle the crunchy truffles with pearlescent glossy ruby powder.
Keep in a cool and dry place (15-20°C).
Chocolatier and Pastry Chef
Rum can be replaced by 150g of ZUCCHERO INVERTITO.
You can replace chocolate with NOBEL BITTER in the same amount.
RENO CONCERTO FONDENTE can also be replaced by any other kind of dark chocolate from RENO CONCERTO, SINFONIA or MINUETTO lines."