CRUNCHY TRUFFLE: TORRONCINO
Difficulty level
Ingredients
| JOYCREAM TORRONCINO | g 600 |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% | g 450 |
| rum | g 50-60 |
Preparation
Melt chocolate at 40°C and stir in JOYCREAM TORRONCINO (nougat).
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes.
Ingredients
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% | To Taste |
| BIANCANEVE PLUS | To Taste |
Shape the dough into small balls.
Roll them directly into BIANCANEVE PLUS or, as an alternative, dip them into tempered RENO CONCERTO BIANCO 31.5% and roll them into BIANCANEVE PLUS 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.
