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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

能量松露

这份配方操作起来快捷而简单,可以制作出以黑巧克力甘那许为馅料的巧克力松露,令人食指大动。甘那许馅料中添加了橘味白酒,为黑巧克力醇厚的可可口味以及松露外面包裹的可可粉注入橘子的酸味。这一经典的巧克力糖果在世界各地的巧克力商店中大受欢迎。

配方

  1. 能量松露

能量松露

配料 配料
  • 325g
    新鲜黄油
  • 60g
    转化糖

一起打发,直到混合物通气良好。

  • 566g
    60-40-38NV
  • 48g
    君度

添加巧克力(35°C)和Cointreau。

挤出黄油-酒精混合物制成的小球。 隔夜静置。

  • 数量
    80-20-44NV
  • 数量
    CP
  • 数量
    银粉

包覆松露,滚进可可粉和银粉的混合物。

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