Classic Chocolate Truffle - Puratos

Working Method

Base

Warm the cream with the glucose and inverted sugar.
Pour over the chocolates and butter.
Emulsify, and once cooled to 29°c, pipe the ganache.
Refrigerate the truffles for 10 minutes, roll by hand.

Coating

Dip in dark or milk chocolate.
Roll on a textured surface to create uneven ridges.

Finishing

This ganache has a shelf life of a month.
Pack in chocolate box, or a plastic sleeve, and use cotton glove to handle.

Classic Chocolate Truffle

Complexity level:

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