GrandCru chocolate truffles (Valrhona)

Les Truffes Grand Cru.pdf

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A creation from the Ecole du Grand Chocolat.

For around 30 truffles

Required accessories:

• Bowl or cul-de-poule

• Rubber spatula

• Pastry bag with round nozzle of approximately 12 mm

• Waxed paper

Ingredients :

• 150 g Cream

• 100 g Guanaja Chocolate* with 70% cocoa

• 90 g Taïnori Chocolate (Dominican Republic)* with 64% cocoa

• 30 g Softened butter (soft)

• 25 g Honey

• Cocoa Powder*

Preparation :

• Melt the chocolate, taking care not to burn it.

• Boil the cream and honey, then pour 1/3 of it over the chocolate.

• Proceed in the same way as when making mayonnaise, i.e. mix vigorously using a spatula. Then add the cream little by little.

• Incorporate your softened butter and mix until completely absorbed.

• Leave to cool until you can pipe the ganache.

• Form small balls on waxed paper. Let cool completely. Remove the balls from the paper, roll them between your palms to obtain a regular shape and dip them in the cocoa powder.

Store in the refrigerator in an airtight container. Temper before eating.

* Available at Érico in our selection of products for preparing pastries and chocolates