Servings: 100 Pieces
Calories: 90kcal
Cost: €20
Materiaal
- Stand Mixer (with K piece)
- 2 chocolate forks
- 2 chocolate putty knives
- 1 board to spray the filling
- 1 parchment paper same size as the shelf
- 1 plain douille size 8 or 10
- 1 scissors
- 1 mixing bowl for the chocolate
Ingredients
For the filling (6-7g / piece)
- 200 g butter ((at camper temperature))
- 40 g fondant sugar
- 200 g hazelnut praline ((Callebaut))
- 320 g tempered milk chocolate
For the flakes (2-3g / piece)
- 300 g milk chocolate
For the tempered chocolate (5-6g / piece)
- 600 g milk chocolate
Instructions
- Preparation: Have all ingredients and materials ready.
Filling
- Use a food processor to loosen the 200 g butter . Add the 40 g fondant sugar in small amounts and mix well.
- By hand, mix the 200 g hazelnut praline into the butter mixture.
- Add 320 g tempered milk chocolate and mix until homogeneous.
- Put the mixture in a piping bag and pipe small portions onto a baking sheet. Place in the refrigerator to harden.
Tempered Milk Chocolate
- Heat all the milk chocolate to a 40-45°C. Pour 2/3 onto a marble tablet and move it around until it cools to about 25°C. Mix this back with the remaining 1/3 hot milk chocolate. The result should be about 30°C and is tempered chocolate.
Milk chocolate flakes
- Use a ladle to pour out an amount of tempered chocolate on a marble tablet. Spread it thinly with a putty knife.
- Scrape off the chocolate immediately using a putty knife to make flakes.
Compile
- Dipping: Take the chilled filling and dip it in the tempered milk chocolate. Do this with up to 5 at a time.
- Rolls: Roll the dipped filling in the milk chocolate flakes.
- Chill: Place the finished truffles back in the refrigerator to harden completely.
- Repeat this process but regularly check the temperature of the chocolate. Heat extra if necessary. Also remember to stir in the chocolate regularly.
- Let these cool a bit more.
- Your truffles are ready to be eaten!
Voedingswaarden
Serving: 1piece | Calories: 90kcal
