Frosted Guanaja Truffles
An original recipe by L'Ecole du Grand Chocolat
Recipe for use with a 34x34x10cm frame
FROSTED GUANAJA TRUFFLES
750 g Whipping Cream 35%
300 g Glucose DE 60
623 g GUANAJA 70% couverture
Bring the cream and the glucose to the boil. Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion. Coat a 34x34x10mm frame with dark couverture chocolate. Once hardened, pour in the ganache. Leave to harden for 24 to 36 hours at 60-65°F (16-18°C) with a humidity level of 60%. Coat the ganache with dark couverture chocolate then cut into 22.5x22.5mm squares.
LEMON, ALMOND AND COCOA NIB NOUGATINE
2 g Pectin NH
6 g Water
30 g Glucose DE 38
Mix the sugar, the lemon zests and the pectin. Heat the water, glucose and butter together. At 120°F (50°C), add the sugar, zest and pectin mixture then heat to 220°F (105°C). Add the chopped almonds and ground cocoa nibs then mix and spread onto a silicone baking sheet to cool. Bake the nougatine at 355°F (180°C) until golden.
CRUNCHY NOUGATINE FROSTING
240 g Lemon, almond and cocoa nib nougatine
200 g Grape seed oil
1000 g GUANAJA 70% couverture
Melt the GUANAJA 70% couverture at 115-120°F (45-50°C). Add the grape seed oil and pieces of nougatine. Use between 85-95°F (30-35°C).
Assembly and Finishing
Place the squares of ganache into a bowl. Coat the ganache squares with a small amount of the tempered crunchy nougatine frosting then place in a tray dusted with cocoa powder. Roll the truffles in the cocoa powder before the frosting hardens. Transfer the truffles from the tray to a fine sieve to remove any excess cocoa powder. Store in an airtight tin at 0°F (-18°C). Serve at 17°F (-8°C).