MOUTH MELTING GRAFFIONE
TRUFFLE ENRICHED WITH A DELICIOUS CREAMY FILLING
Difficulty level
TRUFFLE ENRICHED WITH A DELICIOUS CREAMY FILLING
Ingredients
| PASTA BITTER | g 200 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - tempered | g 40 |
Preparation
Combine the two ingredients to create a ganache.
Use the ganache at 28°C.
Ingredients
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - tempered | To Taste |
| CODETTE CIOCCOLATO PURO FONDENTE | To Taste |
Fill some DOBLA TRUFFLE SHELL with the ganache.
Let crystallize in the fridge.
Dip the Graffioni in the tempered chocolate and roll them into the dark chocolate sprinkles.
