Apricot Bourbon Zéphyr™ Caramel Truffle

Recipe

Created by

ingredients	preparation
150g 35% cream 100g apricot puree	Boil
600g CHK-N35ZECA	Pour over
50g Makers Mark Bourbon	Cool to 40℃ and add
25g butter	Add
Emulsify and crystalize. Fill into dark chocolate truffle shells. Dip in dark chocolate and roll in Zéphyr™ Caramel white chocolate.