Diploma in Advanced Culinary Arts | Baking & Patisserie 344 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Pistachio truffles Add 10 g pure pistachio paste to white chocolate truffle mixture with the butter. Coat in white chocolate, roll in Blitzed pistachio. 3. Coconut truffles Add 10 g of roasted desiccated coconut to white chocolate ganache mixture. Coat with white or dark or milk chocolate and roll with desiccated coconut. Equipment Key Learning Making Ganache Making Truffles Yield: 12 - 15 pieces Ingredients Method 1. Melt white chocolate over Bain Marie at 40° C. 2. Off the Bain Marie add soft butter and mix. 3. Heat cream 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. Next day roll the ganache into desired size balls and coat with tempered milk chocolate and further roll into desired nuts, cocoa powder etc. White Chocolate Truffle Mixture White chocolate 100 g Cream 60 g Butter 10 g
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