Making chocolate truffles

1. Preparation: Make sure all the ingredients and equipment are ready.

Filling

1. Use a stand mixer to soften the 200 gr butter. Add the 40 gr fondant sugar in small amounts and mix well.
2. By hand, mix the 200 gr hazelnut praline paste into the butter mixture.
3. Add 320 gr tempered milk chocolate and mix until smooth and uniform.
4. Put the mixture in a piping bag and pipe small portions onto a baking tray. Put in the fridge to harden.

Tempered milk chocolate

1. Heat all the milk chocolate to about 40–45°C. Pour 2/3 onto a marble slab and move it around until it cools to approximately 25°C. Mix this back into the remaining 1/3 warm milk chocolate. The result should be approximately 30°C and is tempered chocolate.

Milk chocolate shavings

1. Use a ladle to pour some tempered chocolate onto a marble slab. Spread it thinly with a scraper.
2. Immediately scrape off the chocolate with a scraper to make shavings.

Assembly

1. Dipping: Take the chilled filling and dip it in the tempered milk chocolate. Work with no more than 5 at a time.
2. Rolling: Roll the dipped filling in the milk chocolate shavings.
3. Chilling: Return the finished truffles to the fridge to harden completely.
4. Repeat this process, checking the chocolate temperature regularly. Reheat if necessary. Remember to stir the chocolate regularly too.
5. Let them cool a little more.
6. Your truffles are ready to eat!