Bring the raspberry puree, lemon puree, trimoline and sorbitol powder to a boil. Simmer gently for 1 min.
Let cool below 75°C, then add the mixture to the melted chocolate (milk and fondant)
Add the butter and cream and mix to combine
Put the ganache in a piping bag. Make sure the ganache has a temperature lower than 30°C or the bullet truffles will melt.
Remove the top lid from the bullet truffles and save it for later. Leave the bullet truffles in the plastic. Fill the truffle molds with the ganache.
Allow to cool in the fridge for 10-15 minutes until the ganache has set.
Shut down
Put some tempered chocolate in the other half of the plastic wrap and keep pace. Also, do this on a towel and not on the marble. This is to prevent too rapid clotting.
Place this on top of the other half. Press gently until everything closes tightly.
Place in the fridge for about 10 minutes
Finishing
Remove the bullet truffles from the package and place on a board.
Spray the ball truffles with a red color.
Finish with a spiral of white chocolate.
Voeding
Serving: 1St | Calories: 80kcal
Notities
source and inspiration - CVO Ghent - Pralines Course