HAZELNUT TRUFFLE
WHITE CHOCOLATE TRUFFLE WITH CREAMY HAZELNUT FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL WHITE
WHITE CHOCOLATE TRUFFLE WITH CREAMY HAZELNUT FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL WHITE
Ingredients
| NOCCIOLATA BIANCA | g 800 |
| CRUNCHY BEADS MILK | To Taste |
Ingredients
| CIOCCOLATO BIANCO 33% | To Taste |
Ingredients
| CRUNCHY BEADS MILK | To Taste |
Fill up with NOCCIOLATA BIANCA (hazelnut filling).
Close the shell with tempered SINFONIA CIOCCOLATO BIANCO 34% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO BIANCO 34%.
Top off with some CRUNCHY BEADS MILK.
Pastry Chef, Chocolatier and Baker
"You can replace chocolate with one of the NOBEL line products.
"
In this case, use melt NOBEL BIANCO (30-32°C) to close the shell, let crystallize, then dip the truffle into melt NOBEL BIANCO (35°C).
