GIANDUIA TRUFFLE
MILK CHOCOLATE TRUFFLE WITH CREAMY GIANDUIA FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL MILK
MILK CHOCOLATE TRUFFLE WITH CREAMY GIANDUIA FILLING - SERVINGS: 100 DOBLA TRUFFLE SHELL MILK
Ingredients
| NOCCIOLATA EXTREME | g 800 |
| GRANELLA DI NOCCIOLA | To Taste |
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% | To Taste |
Ingredients
| GRANELLA DI NOCCIOLA | To Taste |
Place 3-4 hazelnut nibs inside the DOBLA TRUFFLE SHELL MILK.
Fill up with NOCCIOLATA EXTREME.
Close the shell with tempered SINFONIA CIOCCOLATO AL LATTE 38% and let crystallize.
Dip into tempered SINFONIA CIOCCOLATO AL LATTE 38%.
Roll into GRANELLA DI NOCCIOLA (hazelnut nibs) to decorate and let crystallize.
Pastry Chef, Chocolatier and Baker
"You can replace chocolate with one of the NOBEL line products.
"
In this case, use melt NOBEL LATTE (30-32°C) to close the shell, let crystallize, then dip the truffle into melt NOBEL LATTE (35°C).
