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INGREDIENTS |
JIVARA GANACHE
- 400 g Jivara 40%
- 200 g whipping cream
- 20 g butter soft
- 10 g vanilla bean paste
- 0.4 g cloves powder
- 0,4 g ginger powder
ASSEMBLY AND FINISHING
- QS truffle coating
- QS cocoa powder
- QS finely chopped pistachios
PREPARATION |
JIVARA GANACHE
- Heat the whipping cream with all the spices in it until it simmers.
- Melt chocolate while continuously mixing the chocolate with a spatula to avoid burning.
- Pour in 1/3 at a time, while mixing in between. Then, mix in the butter and stir until smooth without any lumps.
- Pour the ganache over a tray lined with plastic sheet.
- Leave to crystallize until the ganache consistency is set enough to make piping with pastry bag possible.
TIP: Be careful not to work the ganache too cold as it would make the texture of truffles grainy.
ASSEMBLY AND FINISHING
- Pipe into wanted shape and leave to crystallize for 24 to 36 hours at 17°C and 60% hygrometry.
- First coat the truffles by hand with tempered Jivara couverture and roll in the desired coating.
TIPS |
Coating can be ground nuts, cocoa powder, coconut.
RECIPE BOOK |
OTHER RECIPES |