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)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
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%
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