Coffee Speculoos Truffles

Instructions

Method
  • Melt Chocolanté Dark Plant Forward Cacao-Trace 60% to 38°C. 
  • Blend in the hazelnut paste and cookie butter. 
  • When mixture is at 32°C, blend in the 32°C cocoa butter. 
  • Fold in the crushed cookies and the Classic Coffee and pour into a frame sized 36cm X 27cm X 1cm. 
  • Cut into 38mm squares and enrobe in Chocolanté Dark Plant Forward Cacao-Trace 60%.

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