IRCA | WHITE CHOCOLATE & NUT BRITTLE TRUFFLE

WHITE CHOCOLATE & NUT BRITTLE TRUFFLE

DARK CHOCOLATE TRUFFLE WITH CREAMY WHITE CHOCOLATE FILLING AND NUT BRITTLE CRUMBLE - SERVINGS: 100 DOBLA TRUFFLE SHELL DARK


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

Place 3-4 pieces of GRANELLA DI CROCCANTE (nut brittle crumble) inside the DOBLA TRUFFLE SHELL MILK.
Fill up with the white chocolate filling.
Close the shell with tempered SINFONIA CIOCCOLATO FONDENTE 56% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO FONDENTE 56%.
Roll into CODETTE CIOCCOLATO PURO FONDENTE 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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