Hybrid Truffle


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

Hybrid Truffle

Ingredients Preparation
  • 216g
  • 38g
    sorbitol powder
  • 50g
    invert sugar
  • 352g
    Cacao Barry® Or Noir™ chocolate Akatemai
  • 60g
  • 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. 

Additional information:

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 

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