|Whipping cream (35%)||305 g|
|Capfruit lime puree||41 g|
|DE60 glucose||46 g|
|Callebaut® dark chocolate 811NV||610 g|
|PF17 Butteroil||81 g|
Heat the ingredients to 40°C.Blend in a food processor. Melt the couverture to 35°C.
Prepare Star truffle moulds by speckling them with white cocoa butter.
Then apply a mist of green cocoa butter to the moulds.
Fill the mould with Callebaut® 811NV dark chocolate.
After the chocolate has hardened, trim with ganache.
Formulation courtesy of Callebaut