Diploma in Advanced Culinary Arts | Baking & Patisserie 346 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: 12 - 15 pieces Ingredients Method 1. Melt milk chocolate over Bain Marie at 40° C. 2. Off the Bain Marie add soft butter and mix. 3. Heat puree to 35° 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 White chocolate 100 g Raspberry Puree 90 g Butter 50 g
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