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
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
- 400g banana pulp
- 80g dextrose
- 500g PRALINE NOISETTE 50% CARAMELISE
- 180g BEURRE DE CACAO
More Like This
Valcoba Truffles | Valrhona Chocolate
valrhona.com
Intense Tainori Truffles | Valrhona Chocolate
valrhona.com
Intense Alpaco Truffles | Valrhona Chocolate
valrhona.com
Intense Araguani Truffles | Valrhona Chocolate
valrhona.com
Intense Tainori Truffles | Valrhona Chocolate
valrhona.com
Chocolate truffles | Valrhona Chocolate
valrhona.com
Caramel Praliné Sprinkles Chocolate Bonbon | Valrhona Chocolate
valrhona.com
Fresh Orange & Grand Marnier Truffles | Valrhona Chocolate
valrhona.com