Hybrid Truffle
Hybrid Truffle
216 g cream
38 g sorbitol powder
50 g invert sugar
352 g Cacao Barry® Or Noir™ chocolate Akatemai
60 g butter
50 g glucose DE 38
- Mix together cream, sorbitol, invert sugar and butter, and heat up to 40°C.
- Mix together melted chocolate and all other ingredients in Thermomix at 35°C to create a beautiful emulsion.
Additional information
16.26 % cocoa butter
37.45 % sugar
19.40 % water
17.54% fat matter
80.59% dry matter
0.8393 aw (water activity)
Shelf life: 6 weeks