Valcoba Truffles | Valrhona Chocolate
Fill the hollow balls with the Praliné Banana Ganache, making sure to keep the temperature of the ganache below 30°C (86°F). Leave to set for 24 hours at 1
Ingredients
- 400g banana pulp
- 80g dextrose
- 500g PRALINE NOISETTE 50% CARAMELISE
- 180g BEURRE DE CACAO
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