Apricot Bourbon Zéphyr™ Caramel Truffle

Recipe

Created by
  • Daniel Stubbe - Stubbe Chocolates

Apricot Bourbon Zéphyr™ Caramel Truffle

Ingredients Preparation
  • 150g
    35% cream
  • 100g
    apricot puree

Boil

  • 600g
    Zéphyr™ Caramel

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.

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