SEA SALT TRUFFLES Add 2 g sea salt flakes to the cream of milk chocolate truffle mixture. Coat with milk or dark chocolate, dust with cocoa powder, niege décor, nut nibs, corn flake, etc.… ORANGE OR LEMON POPPING CANDY ½ tsp of zest of orange and lemon can be added to cream while heating and make desired choice of truffle. Coat with milk chocolate and the roll in desired crunch. Serve 15-20 Pcs (12 g per piece) Ingredients Method Milk chocolate 100 gm Cream 65 gm Butter 10 gm 1. Melt milk chocolate over Bain Marie at 40o C. 2. Off the Baine Marie add soft butter and mix. 3. Heat cream to 35o C - 40o C and pour onto the chocolate and mix to form a ganache 4. Cover it with cling film. Allow it to rest overnight at 18o C - 20o C room temperature or fridge. 5. Next day roll the ganache into desired size balls and coat with tempered milk chocolate and further roll into desired nuts, cocoa powder etc. MILK CHOCOLATE TRUFFLE MIXTURE 15
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