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Home / Cappuccino Roll Truffle

Cappuccino Roll Truffle

Cappuccino Roll Truffle

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Intermediate

Pastries & Confections

350g (12.3oz)
15g (0.5oz)
130g (4.6oz)
80g (2.8oz)
500g (17.6oz)
g

Method of Preparation

  1. Bring the heavy cream with PreGel Cappuccino Traditional Paste, invert sugar and butter to the boil; remove from heat.
  2. Let it infuse till the cream becomes cold.
  3. Pour the cream through a sieve on the pre-crystallized chocolate from about 30°C/86°F, mix well and pipe ganache by using a flat piping tip into long equal ribbons.
  4. Let it well crystallize before cutting the ribbons into desired shape.
  5. Dip into melted tempered dark chocolate.
  6. To finish off, roll them into the decoration PreGel Cacao Togo (Cocoa Powder).