Ganache Measurements
Whipping cream (35%) 305 g
Cachaça 72 g
Capfruit lime puree 41 g
Dextrose 46 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