CRUNCHY TRUFFLE: FLEUR DE SEL
Difficulty level
Ingredients
| JOYCREAM CARAMEL FLEUR DE SEL | g 600 |
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 500 |
| rum | g 50-60 |
Preparation
Melt chocolate at 40°C and stir in JOYCREAM FLEUR DE SEL.
Combine rum, then stir until the ganache becomes quite thick.
Let it rest for 10 minutes.
Ingredients
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | To Taste |
| GRANELLA DI BISCOTTO | To Taste |
Shape the dough into small balls.
Roll them directly into GRANELLA DI BISCOTTO (chopped biscuits) or, as an alternative, dip them into tempered RENO CONCERTO LATTE 34% and roll them into chopped biscuits 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.
