www.iccadubai.ae 345 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Key Learning Making Ganache Making Truffles Yield: 15 - 25 pieces Ingredients Method 1. Melt milk chocolate over Bain Marie at 40° C 2. Mix the hazelnut paste smooth and mix in the chocolate gradually. 3. Pour in frame or 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 Milk chocolate 100 g Hazelnut paste 100 g
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