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Kunsei Truffle - Pepe Isla

Pepe Isla Spain
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Kunsei Truffle

Or Noir Kunsei Truffle

350 g Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa
117 g anhydrous butter
160 g water
30 g invert sugar
34 g dextrose
34 g glucose DE60
1 g salt
1 g milk protein

  1. Melt and mix together chocolate and butter at 45°C.
  2. Mix together all other ingredients and emulsify with previous mixture.
  3. Apply at 30°C.

Or Noir™ Kunsei Powder

500 g Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa

  1. Pulverise chocolate with kitchen robot and freeze.
  2. Repeat until preferred texture is obtained.

Finishing and assembly

  1. Coat crystallised truffle in tempered Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa and Or Noir™ Kunsei powder.