White Chocolate and Sparkling Truffles
Ingredients:
Zephyr White Chocolate 34% or use White Chocolate
1.1 kg
Lactee Superieure 38% or use White Chocolate
300 gr
Fruit puree or Champagne
742 gr
Inverted Sugar/Trimoline
60 gr
Salt
8 gr
Vodka
100 gr
use only if using Champagne
White truffle shells
5 trays
White chocolate
for coating
melted
Popping Candy
For rolling
Preparation mode:
- Bring Champagne/puree, sugar, salt to boil
- Cool down to 70 C
- Pour over chocolate, add vodka and blitz
- Fill up white truffle shells
- Refrigerate
- Coat in melted white chocolate
- Roll in popping candy
- Store in air tight container
- Store refrigerated 2-3 weeks