Servings: 50 truffefels
Ingredients
Ganache
Finishing
- 400 Gr NXT Milk Chocolate
- 150 Gr NXT Milk Chocolate (for flakes)
Instructions
- Heat the kumquat puree, pea milk, dextrose and invert sugar to 80°C.
- Pour this mixture over the milk chocolate.
- Emulsify with a hand blender for 1 minute.
- Add the butter and emulsify for another 2 minutes.
- Turn the mixture out onto a plate with plastic wrap on top and refrigerate until sprayable.
- Pipe small balls and put them in the freezer for 30′.
- Make flakes
- Dip the truffles in NXT milk chocolate.
- Roll the truffles in the flakes
- Allow the truffles to cool and harden.
