GIANDUIA & MERINGUE TRUFFLE
DARK CHOCOLATE TRUFFLE WITH CREAMY GIANDUIA FILLING AND CHOPPED MERINGUE INCLUSIONS - SERVINGS: 100 DOBLA TRUFFLE SHELL DARK
DARK CHOCOLATE TRUFFLE WITH CREAMY GIANDUIA FILLING AND CHOPPED MERINGUE INCLUSIONS - SERVINGS: 100 DOBLA TRUFFLE SHELL DARK
Ingredients
| NOCCIOLATA EXTREME | g 800 |
| chopped meringue | To Taste |
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | To Taste |
Ingredients
| chopped meringue | To Taste |
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.
Pastry Chef, Chocolatier and Baker
"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).
