IRCA | MILK CHOCOLATE & TOFFEE TRUFFLE

MILK CHOCOLATE & TOFFEE TRUFFLE

MILK CHOCOLATE TRUFFLE WITH CREAMY TOFFEE MILK CHOCOLATE FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL MILK


Preparation

Whip CHOCOSMART for 2-3 minutes in a planetary mixer with a paddle attachment.
As an alternative, you can just melt CHOCOSMART at 30°C.

Final composition

Use TOFFEE D'OR CARAMEL to fill the DOBLA TRUFFLE SHELL MILK for about ¼ of its volume.
Fill up the shell with CHOCOSMART.
Close the shell with tempered SINFONIA CIOCCOLATO AL LATTE 38% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO AL LATTE 38%.
Decorate with DOBLA CURLS CARAMEL and let crystallize.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker

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You can replace chocolate with one of the NOBEL line products.
In this case, use melt NOBEL LATTE (30-32°C) to close the shell, let crystallize, then dip the truffle into melt NOBEL LATTE (35°C).

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