Haïti truffle

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Vanilla salted caramel

Ingredients Preparation
  • 600g
    UHT cream
  • 300g
    sugar
  • 100g
    glucose syrup
  • 5g
    sea salt
  • 1pinch
    bicarbonate of soda

Heat to 118°C

  • 125g
    pear puree
  • 100g
    trimoline

Cool with

Reheat to 118°C

  • 2,5g
    lecithin
  • 50g
    slightly salted butter
  • 25g
    Mycryo™ Cocoa Butter

Add

Pour into 8mm frames, leave to cool.
Cut out 0.5 cm cubes.

Truffle

Ingredients Preparation
  • 175g
    35% fat liquid cream
  • 33g
    fresh butter
  • 15g
    invert sugar
  • 15g
    glucose

Boil

Cool to 80°C.

Pour over

Blend the ganache and cool to 28°C. 
Pipe truffles with a 1cm nozzle and put a cube of caramel in each one. Leave to crystallise.
Roll into balls and coat with dark chocolate couverture OcoaTM 70% min cocoa and roll in Cacao Barry® powder Plein Arôme.

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