Misterio tropical truffles (EN)

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Servings: 20 Units
Servings: 20 Units
Összetevők
- 227g Dark Chocolate Misterio 58%
- 213g Heavy Cream
- 7 Banana Fruit Paste
- 7g Pineapple Fruit Paste
- 10g Jamaica Rum Flavour Paste
- 10g Cocoa Powder 16%
- 10g Dark Chocolate Selva 46%
Elkészítés
- Start with partially melted chocolate.
- Bring heavy cream to a boil and add it to the chocolate.
- Add banana, pineapple and rum paste, stirring briskly with a rubber spatula.
- While mixing, the ganache should be around 40°C – 45°C.
- Ganache will become shiny and smooth with a good elasticity as it cools down.
- Let ganache set, then hand roll the truffles and toss in cocoa powder or enrobe in Selva 46%.