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Recipe Step by Step
FROSTED GUANAJA TRUFFLES
750g Whipping Cream 35%
300g Glucose DE 60
623g 4653 (GUANAJA 70% FEVE 3KG)
Bring the cream and the glucose to the boil. Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Coat a 34x34x10mm frame with dark couverture chocolate.
Once hardened, pour in the ganache. Leave to harden for 24 to 36 hours at 60-65°F (16-18°C) with a humidity level of 60%.
Coat the ganache with dark couverture chocolate then cut into 22.5x22.5mm squares.
LEMON, ALMOND AND COCOA NIB NOUGATINE
2g Pectin NH
30g Glucose DE 38
45g Dry butter 84%
55g Chopped almonds
30g 3285 (GRUE DE CACAO 1KG)
Zests of 2 lemons
Mix the sugar, the lemon zests and the pectin.
Heat the water, glucose and butter together. At 120°F (50°C), add the sugar, zest and pectin mixture then heat to 220°F (105°C).
Add the chopped almonds and ground cocoa nibs then mix and spread onto a silicone baking sheet to cool.
Bake the nougatine at 355°F (180°C) until golden.
CRUNCHY NOUGATINE FROSTING
almond and cocoa nib nougatine
200g Grape seed oil
1000g 4653 (GUANAJA 70% FEVE 3KG)
Melt the GUANAJA 70% couverture at 115-120°F (45-50°C).
Add the grape seed oil and pieces of nougatine. Use between 85-95°F (30-35°C).
Assembly and finishing
Place the squares of ganache into a bowl. Coat the ganache squares with a small amount of the tempered crunchy nougatine frosting then place in a tray dusted with cocoa powder. Roll the truffles in the cocoa powder before the frosting hardens. Transfer the truffles from the tray to a fine sieve to remove any excess cocoa powder. Store in an airtight tin at 0°F (-18°C). Serve at 17°F (-8°C).