CHOCOLATE TRUFFLES
Nb persons: 100
Yield: 100 pralines
Preparation time: 45 minutes
Total time:
Source: Gavin Grabe
| 130g | Cream |
| 50g | Passionfruit Puree |
| 50g | Mango Puree |
| 20g | Lemon Juice |
| 10g | Lime juice |
| 45g | Ideal inverted sugar |
| 145g | Milk Chocolate |
| 145g | Bittersweet chocolate |
| 20g | Rum |
| 60g | Butter unsalted |
boil first 5 ingredientd and pour over inverted sugar and chocolate
Stir to form and emulsion.
Let it cool until 96F(36C) then add rum and butter
Fill in casted moulds.
Moulds...spray with cocoa butter
Cast with Dark Bittersweet choc
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