| chocolate-academy.com

Philippe Vancayseele

Easy

Containing: 2 Components

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4.4 oz

Heavy Cream 35%
1 piece(s)

orange zest
0.5 oz

glucose syrup
0.4 oz

sorbitol powder
0.4 oz

honey
12.3 oz

Callebaut 54.5% Dark Couverture Chocolate
0.5 oz

butter

Combine the cream, orange zest, glucose syrup, sorbitol powder, and honey in a saucepan and bring to a boil.
Pour the hot cream mixture over the chocolate in a food processor and blend well to emulsify.
Add the butter and blend well.
Stream in the liqueur and blend well.
Agitate the ganache on the tabletop until it reaches a pipeable consistency and a temperature of 30°C/86°F.
Return the ganache to the food processor and blend again to achieve a perfect texture.
Pipe oval-shaped truffles onto a tray lined with a silicone mat or guitar sheet.
Allow the truffles to rest at room temperature until they are set enough to handle.

Tools

Cooktop
Saucepan
Stamp (s)
Metal Tray
Piping Bag
Thermomix or food processor
Plain round piping tip
Acetate sheets

Q.S.

DCP-22EXBRU
12.3 oz

Callebaut 54.5% Dark Couverture Chocolate

Roll the truffles by hand just a little to create a smooth shape.
Coat the truffles by hand in pre-crystallized dark chocolate.
Immediately roll the truffles in cocoa powder using a table fork. Be sure to roll the truffles in the same direction to create an even carved texture.
Allow the truffles to harden in the cocoa powder, then sift them to remove the excess cocoa powder.

Tools

Tray or container
Table fork
Sieve/Tamis

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