Chocolate Truffle

Ingredients

Working Method

Working Method
  • Boil cream and invert sugar at a temperature not exceeding 72 degrees Celsius.
  • Then pour into Belcolade C501 chocolate and mix well.
  • Let the temperature drop to 35-38 degrees and add butter. Use a blender to mix well. Cover with plastic wrap and leave overnight.
  • Then form into balls and mix with green tea powder and cocoa powder as desired.

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