Our truffle recipe

Ingrédients

• 230g of 70% dark chocolate
• 25cl of 35% fat liquid cream
• 15g of honey
• 20g of butter
• 300g of 70% dark chocolate
• Cocoa powder for coating

Matériel

• Knife
• Spatula

Préparation

1. Preparation
   Chop the 230g of chocolate with a knife.
   
   
   Heat the cream and honey until simmering, then pour over the chocolate.
   
   
   Gently mix the ganache, without whisking to avoid incorporating air.
   
   
   Add the tempered butter, working it with a spatula until a soft, pommade-like texture is obtained, then leave to harden for 24 hours at 18°C.
   
   
   Form small ganache balls.
   
   
   Temper the 300g of chocolate.
   
   
   Coat the truffles in chocolate and roll them in cocoa powder immediately.
   
   
   Once the chocolate has crystallized, sift the truffles to remove excess powder.