|RENO WHITE 38-40||g||450|
|JOYCREAM FRUIT ROUGES||g||600|
|Rhum or water||g||50|
Melt the chocolate at 40°C, add JOYCREAM then mix in order to make a ganache. Add the liquid (Rhum or water) and mix until you obtain a fairly thick mixture. Let rest for 10 minutes then form small balls by rolling a little quantity of the mixture, put them on a tray with sheet of baking paper and rest in the fridge for few minutes. In the meantime, melt and temper some RENO WHITE 38-40, dip the truffles in the chocolate. Place them on the appropriate grill or sieve and after a few seconds roll them in order to obtain the "scratched" effect. Store in a dry and cool place 15-20°C.