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
 95 g Sugar
   2 g Pectin NH
   6 g Water
30 g Glucose DE 38
45g Dry butter 84%
55g Chopped almonds
30g COCOA NIBS
Zests of 2 lemons 

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).

truffleguanaja

 

 

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