Christmas truffle | Veliche
I. COMPOSITION Coloured Chocolate Shell Lime Ganache Matcha Tea Praliné II. COLOURED CHOCOLATE SHELL 95 g Deodorized Cocoa Butter 5 g green…
Keywords
- creating an homogenic layer on the surface. Then
- creating a black shell
- glucose and Deodorized Cocoa Butter to 65°C. Pour onto the lime zest
- chocolates and butter
Ingredients
- 95 g Deodorized Cocoa Butter
- 5 g green liposoluble food colouring
- 5 g yellow liposoluble food colouring
- 3 g silver powder
- 60 g Deodorized Cocoa Butter
- 40 g Obsession 30 Belgian white chocolate
- SQ Temptation 64 Belgian dark couverture chocolate
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