Ingredients:
Truffle
- 1.010kg of Melken Chocolate 42% Cocoa
- 300 g of UHT cream
- Zest of a Pear Orange
Finalization
- 250 g of Melken Chocolate 42% Cocoa
Preparation mode:
Melt and temper the chocolate according to package directions. Add the cream and orange zest, mix until you get a ganache.
Place the ganache in a pastry bag and sprinkle 15g balls. Refrigerate for 20 minutes. Bole the truffles and book.
Finally, melt and temper more chocolate according to package directions. Put some of the tempered chocolate in your hands and bathe the truffles making irregular movements. Take to the fridge for 5 minutes or until the cone crystallizes.
Tips
If you don’t want to temper the chocolate to make the truffle, make the ganache and leave it in the fridge for 2 hours.
- Preparation time: 45 minutes
- Yields up to 86 truffles
