Language
Tartufi Croccanti cioccolato ariba ricette dolci per professionisti
Single-Origin Chocolate
lee-ann 11 April 2024

Crunchy Truffles

Difficulty 2

30 Minutes

7 steps

Filling

ARIBA LATTE 36/38 460g

HAZELNUT PRALINE 50% 970g

PIEMONTE HAZELNUT PASTE Martini Gelato 280g

ARIBA WATACAO 70 210g

HAZELNUT CRUNCH 280g

Coating

ARIBA FONDENTE 60% QB

Preparation

FILLING

Step1

Mix hazelnut praline, hazelnut paste, and hazelnut crunch.

Step2

Add the melted chocolates and pre-crystallize at 26–28°C.

Step3

Pour onto a baking tray lined with baking paper and a guitar sheet.

Step4

Cool at 6°C for 30 minutes, then continue crystallization at 15°C for 12 hours.

Step5

Cut to the desired size and roll manually.

COATING

Step1

Coat with tempered Ariba 60%.

SUGGESTION

Step1

It is possible to replace hazelnut crunch with other nuts, puffed rice, or crunchy pieces ground into granules with various flavors such as rosemary, orange, or caramel.

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