Truffle chocolate gets its name from its resemblance to the famous French mushroom "truffle". The traditional practice of truffle-shaped chocolate is to be stained with cocoa powder on the outside, which looks like truffles stained with sand.
by Xiaocai Cuisine Academy 【Official Certified Master of Bean Fruit Cuisine】
Dark Chocolate 107g
Dark chocolate (for draping) 20g
Cream 75g
Invert sugar 14g
Butter 25g
Cocoa powder (for draping) 20g
1: Heat the light cream and invert sugar.
2: Pour into dark chocolate.
3: Mix well.
4: When the chocolate has cooled slightly, add butter and mix well.
5: Pour the chocolate into a container, attach plastic wrap to the veneer, and let it stand until semi-solidified.
6. Pack into a framed flower bag, squeeze on the opp mold in a circle of about 8 grams each, so that it is completely solidified.
7. Melt the chocolate used for the coating to 55 ~ 58 ° C, cool down to 27 ~ 28 ° C, and heat up again to 31 ~ 32 ° C. Place the chocolate truffles in the coated chocolate so that it is completely wrapped in chocolate and then take it out.
8: After scraping off the excess chocolate, put it into the cocoa powder and evenly cover its surface with a layer of cocoa powder.
9. Done.
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