Serve 15 - 25 Pcs (12 g per piece) Using silicon mold Ingredients Method Milk chocolate 100 gm Hazelnut paste 100 gm 1. Melt milk chocolate over Bain Marie at 40o C 2. Mix the hazelnut paste smooth and mix in the chocolate gradually. 3. Pipe into silicon mould, push whole roasted hazelnut in the center of each piece and set in the fridge. 4. Cut or demold and dip in tempered milk chocolate. 5. Decorate with swirl shape chocolate piping. Allow it to set. GIANDUJA TRUFFLE Serve 15 - 25 Pcs Using silicon mold Ingredients Method White chocolate 100 gm Raspberry puree 90gm Butter 50gm 1. Melt milk chocolate over Bain Marie at 40o C. 2. Off the Baine Marie add soft butter and mix. 3. Heat puree to 35o C and pour onto the chocolate and mix to form a ganache 4. Pour it into the piping bag and pipe into the truffle shells. 5. Allow it to rest overnight, next day seal them with chocolate, coat with tempered chocolate and further roll into desired nuts, or cocoa powder etc. GANACHE FILLING FOR READY TRUFFLE SHELLS RASPBERRY GANACHE FILLING 17
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