Chocolate Truffle

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Prep
2 hours
Total
2 hours
Serving Icon
Yield
18-20 pcs
Recipe Image

Ingredients

Chocolate Truffle

  • Millac Whipping Cream 35%| 115826 | 75 gm
  • Redman Honey | 56144 | 50 gm
  • Callebaut Dark Couverture 54.5% | 67338 | 125 gm
  • Callebaut Milk Couverture 33.6% | 67339 | 125 gm
  • Bakeway Dark Cocoa Compound Droplets (melted) | 53998 | 100 gm

For Coating

  • Redman Snow Powder | 328 | 250 gm
  • Van Houten Cocoa Powder | 56838 | 100 gm
  • Bakeable Green Tea Powder | 63273 | ( 20 gm + 100 gm snow powder) 120 gm

For Coating Milk coverture and Almonds

  • Callebaut Milk Couverture ( Melted ) | 67338 | 100 gm
  • Redman Almond Diced ( Roasted )| 67538 | 40gm

Shop This Recipe

WHIPPING CREAM DAIRY 35%/MILLAC HIGH STABILITY 1L (#115826)

$12.40

PURE HONEY 475G (#56144)

$6.00

CHOC COUV DARK 54.5% 400G / CALLEBAUT 811-E0-D94 (#67338)

$19.40

CHOC COUV MILK 33.6% 400G / CALLEBAUT 823-E0-D94 (#67339)

$19.40

DARK COCOA COMPOUND DROPLETS 250G (#53998)

$4.60

Out of stock

SNOW POWDER 250G (#328)

$4.80

PURE SOLUBLE COCOA POWDER 100G (#56838)

$6.00

BAKEABLE GREEN TEA POWDER 50G (#63273)

$9.50

Out of stock

BLANCHED DICED ALMOND 100G (#67538)

$3.30

Instructions

  1. Put the both couverture in a bowl
  2. Boil the cream and honey , pour into the couverture stir to disslove and smooth texture
  3. Cover with cling film and keep in the fridge for 30 mins
  4. Scoop the filling 15 gm per pcs and shape round put on a tray
  5. Keep in the fridge for 10 mins
  6. Takeout coat with thin layer melt chocolate and the powder
  7. Mix both coating together use for coating

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