- 10
Ingredients
- For the balsamic caramel truffle:
- 83/4 oz milk cooking chocolate
- 2 oz Gianduja
- 3/4 cup single cream (35% fat)
- 13/4 oz inverted sugar
- 1/4 cup butter
- 13/4 oz balsamic caramel toffees
- To finish:
- 2 cups 70% cooking chocolate, melted
Preparation
Step 1
For the balsamic caramel truffle:
1. Bring the toffees to the boil in the cream (so that they dissolve).
2. Put the chocolate and the Gianduja in the blender and add the cream.
3. Mix the inverted sugar making sure that the temperature of the ganache starts to reduce (warm).
4. Add the softened butter. Put it all in a covered dish and keep in a cool and dry place for 12 hours.
5. Place in an icing bag with a smooth nozzle and make small even buttons on a transparent sheet.
6. Place another transparent sheet on top and lightly press so both sides of the buttons are smooth.
7. Freeze and, once frozen, remove the transparent sheets and place the bonbons on a piece of paper. Leave the ganache to dry for 6 to 8 hours on each side in a cool and dry place so that they dry out and stabilize.
Final Steps & Preparation:
1. Melt the cooking chocolate and individually cover each bonbon.
2. Place on a new transparent sheet.
3. Leave to crystallize and serve on a tray.