Misterio tropical truffles (EN)

Ez a recept angol nyelven elérhető!
Servings: 20 Units


  • 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%


  • 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%.