CRUNCHY TRUFFLE: AMORENERO
Difficulty level
Ingredients
| JOYCREAM AMORENERO | g 600 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% | g 500 |
| rum | g 50-60 |
Preparation
Melt chocolate at 40°C and stir in JOYCREAM AMORENERO.
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes.
Ingredients
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% | To Taste |
| chopped cocoa bisquits | To Taste |
| chopped meringue | To Taste |
Shape dough into small balls.
Roll them directly into a mixture made of chopped cocoa biscuits (90%) and chopped meringue (10%) or, as an alternative, dip them into tempered RENO CONCERTO FONDENTE 64% and roll them into the chopped mixture of cocoa biscuits and meringue immediately after.
Keep in a cool and dry place (15-20°C).
Chocolatier and Pastry Chef
"You can replace chocolate with one of the NOBEL line products in the same amount.
Rum can be replaced by 150g of ZUCCHERO INVERTITO.
"
