A Taste of History, Mysticism and Secrets

Created by

  • Lukasz AniolPolish finalist at World Chocolate Masters 2015
level 1
  1. Silesia Truffle
  2. Coating

Recipe components

Silesia Truffle

PreparationIngredients
Preparation

Boil together 170 g of cream and glucose.
Pour over chocolate, add butter and homogenise.
When mixture starts thickening, add 25 g of cream and mix until smooth.
Pipe into hemispherical moulds and leave to cool.

Ingredients
  • 195g
    cream
  • 50g
    butter
  • 25g
    glucose
  • 425g
    Cacao Barry® Or Noir™ dark chocolate Silesia

Coating

PreparationIngredients
Preparation

Mix together chocolate and cocoa butter, and temper
Enrobe truffles. 

Ingredients