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CRUNCHY TRUFFLE: WHITE CROCK

CRUNCHY WHITE CHOCOLATE TRUFFLES

Difficulty level

Ingredients

RENO CONCERTO BIANCO 31,50% g 450
JOYCREAM WHITE CROCK g 600
rum g 50-60

Preparation

Melt chocolate at 40°C and stir in JOYCREAM WHITE CROCK.

Combine rum, then stir until the ganache becomes quite thick.

Let it rest for 5-10 minutes.

Ingredients

RENO CONCERTO BIANCO 31,50% To Taste
DELICRISP To Taste
Final composition

Shape dough into small balls.

Roll them directly into DELICRISP, as an alternative, dip them into tempered RENO CONCERTO BIANCO 31.5% and roll them into DELICRISP immediately after.
Keep in a cool and dry place (15-20°C).

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani
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Rum can be replaced by 150g of ZUCCHERO INVERTITO.

You can replace chocolate with NOBEL BIANCO in the same amount.

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