Hybrid Truffle

Recipe

Created by

Marijn Coertjens - Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong

Ingredients	Preparation
216g cream 38g sorbitol powder 50g invert sugar 352g Cacao Barry® Or Noir™ chocolate Akatemai 60g butter 50g glucose syrup DE 38	Mix together cream, sorbitol, invert sugar and butter, and heat up to 40°C. Mix together melted chocolate and all other ingredients in Thermomix at 35°C to create a beautiful emulsion.

16.26 % cocoa butter
37.45 % sugar
19.40 % water
17.54% fat matter
80.59% dry matter
0.8393 aw (water activity)

Shelf life: 6 weeks