IRCA | GIANDUIA & MERINGUE TRUFFLE

GIANDUIA & MERINGUE TRUFFLE

DARK CHOCOLATE TRUFFLE WITH CREAMY GIANDUIA FILLING AND CHOPPED MERINGUE INCLUSIONS - SERVINGS: 100 DOBLA TRUFFLE SHELL DARK


Ingredients

NOCCIOLATA EXTREME g 800
chopped meringue qb

Ingredients

chopped meringue qb
Final composition

Place 3-4 pieces of chopped meringue inside the DOBLA TRUFFLE SHELL DARK.
Fill up with NOCCIOLATA EXTREME.
Close the shell with tempered SINFONIA CIOCCOLATO FONDENTE 56% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO FONDENTE 56%.
Roll into chopped meringue to decorate 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 BITTER (30-32°C) to close the shell, let crystallize, then dip the truffle into melt NOBEL BITTER (35°C).

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