Kunsei Truffle

Recipe

Created by
  • Pepe Isla - Spanish finalist at the World Chocolate Masters 2015, works at Casa Isla

Or Noir Kunsei Truffle

ingredients preparation
  • 350g
    Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa
  • 117g
    anhydrous butter
  • 160g
    water
  • 30g
    invert sugar
  • 34g
    dextrose
  • 1g
    salt
  • 1g
    lecithin
  • 34g
    glucose syrup DE 60

Melt and mix together chocolate and butter at 45°C.
Mix together all other ingredients and emulsify with previous mixture.
Apply at 30°C.

Or Noir™ Kunsei Powder

ingredients preparation
  • 500g
    Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa

Pulverise chocolate with kitchen robot and freeze.
Repeat until preferred texture is obtained.

Finishing and assembly:

ingredients preparation
  • Q.S.
    Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa

Coat crystallised truffle in tempered Cacao Barry® Or Noir™ milk chocolate Kunsei 66% cocoa and Or Noir™ Kunsei powder. 

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