DOBLA |
zucchero semolato |
acqua |
Cointreau |
Alcool puro |
COINTREAU LIQUEUR
Ingredients
caster sugar
1000g
water
300g
325g
Pure alcohol
65g
Preparation
Bring water and sugar to 106°C, let cool slightly and add the liqueur already mixed with pure alcohol.
Allow to cool and dress inside the Truffle Shell Dobla
Final composition
Then proceed to fill the DOBLA Truffle Shell by placing the hg 4x4 CESARIN orange inside the bowl and reaching the edge of the Truffle with the liqueur.
Once the liqueur has crystallized, cover the Truffle Shell with a chocolate of your choice and then dip it in cocoa.