www.iccadubai.ae 343 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Sea salt truffles Add 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.… 3. Orange or Lemon truffles 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. Equipment Key Learning Making Ganache Making Truffles Yield: 15 - 20 pieces Ingredients Method 1. Melt milk chocolate over Bain Marie at 40° C. 2. Off the Bain Marie add soft butter and mix. 3. Boil the cream and cool to 40° C and pour onto the chocolate and mix to form a ganache 4. Cover it with cling film. Allow it to rest overnight at 18° C - 20° C room temperature or fridge. 5. On the 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 Milk chocolate 100 g Cream 65 g Butter 10 g
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