 |
| 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 |
Preparation
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
