A Taste of History, Mysticism and Secrets
Silesia Truffle
170 g cream
25 g cream
50 g butter
25 g glucose
425 g Cacao Barry® Or Noir™ dark chocolate Silesia
- Boil together 170 g of cream and glucose.
- Pour over chocolate, add butter and homogenise.
- When mixture starts thickening, add 25 g of cream and mix until smooth.
- Pipe into hemispherical moulds and leave to cool.
Coating
450 g Cacao Barry® Or Noir™ dark chocolate Silesia
25 g Cacao Barry® Deodorized Cocoa Butter
- Mix together chocolate and cocoa butter, and temper
- Enrobe truffles.