delicious chocolate truffles!
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■chocolate truffles
160g…chocolate
60ml…heavy cream
10g…honey
① Finely chop the chocolate and put it in a bowl.
② Mix the cream and honey with the melted chocolate.
③ Press the spatula from the center of the bowl and emulsify little by little.
④ Adjust the hardness of the raw chocolate.
It is timely to fall down when lifting the spatula
⑤ Put raw chocolate in a squeezing bag and squeeze it to the desired shape.
⑥ After finishing drawing, stab stick and cool down.
It is safe to stab as deep as possible.
Use honey instead of syrup as an arrangement
Just add a coffee flavor or use a small amount of whiskey
It has a mature taste.
chocolate
tempering
①Chop chocolate to be used for tempering, melt 2/3 of the whole chocolate and raise the temperature to 55 ℃.
② Add remaining 1/3 and lower the temperature to 32 ℃.
Finish ~
Transfer the tempered chocolate to a deeper container
Coat the chilled raw chocolate.
Dresses are covered with white chocolate, pistachios and dried berries
Arrange freely such as simply dropping lame powder ♪
14 окт 2024
