Belgian Ale Truffles

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Combine the beer, almond milk, glucose syrup and invert sugar. Bring to a boil.
Pour over the Chocolanté Dark Plant Forward Cacao-Trace 60%. Mix to emulsify.
Once the ganache reaches 38° C, blend in the coconut oil.
Cool the ganache to 32° C.
Temper the ganache by adding the Belcolade Cocoa Butter which should also be at 32° C.
Pour into a frame that is 10mm high X 240mm X 240mm.
Leave to crystalize at 18°C for 12 hours.
Coat each side of the ganache with a thin layer of Chocolanté Dark Plant Forward Cacao-Trace 60%.
Cut into 38mm squares and then enrobe in Chocolanté Dark Plant Forward Cacao-Trace 60%.

Complexity level:

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