Intense Tainori Truffles | Valrhona Chocolate
Make the ganache. Use a 12mm-diameter nozzle to pipe the truffles out onto a sheet of confectionery dipping paper. Leave to set for 24 hours at 60°F (17°C)
Ingredients
- 300g GRUE DE CACAO
- 5g fleur de sel
- 70g Muscovado sugar
- 400g TAINORI 64%
- 80g BEURRE DE CACAO
- 412g TAINORI 64%
- 588g TAINORI PURE PATE 100%
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