Intense Araguani 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 DARK ARAGUANI 72% BEAN
- 80g BEURRE DE CACAO
- 412g DARK ARAGUANI 72% BEAN
- 588g ARAGUANI PURE PATE 100%
More Like This
Intense Alpaco Truffles | Valrhona Chocolate
valrhona.com
Intense Tainori Truffles | Valrhona Chocolate
valrhona.com
Intense Tainori Truffles | Valrhona Chocolate
valrhona.com
Chocolate truffles | Valrhona Chocolate
valrhona.com
Valcoba Truffles | Valrhona Chocolate
valrhona.com
Valcoba Truffles | Valrhona Chocolate
valrhona.com
Araguani Rippled Chocolate Bonbons | Valrhona Chocolate
valrhona.com
Araguani Rippled Chocolate Bonbons | Valrhona Chocolate
valrhona.com