Manjari Truffles with an intense, aromatic flavour by Cacao Berry.
Intense Manjari Truffles
Intense Manjari Ganache
- 565g Whipping cream
- 105g Glucose DE 60
- 70g butter
- 592g MANJARI 64%
- 120g MANJARI PURE PATE 100%
Heat the cream with the glucose to 165-175°F (75-80°C), then combine half with the chocolate fèves and the chopped PURE PASTEMix well with a spatula then add the rest of the cream mixture, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At 95-100°F (34-36°C), pour the ganache into a frame, to a height of 8mm. Leave this mixture to set until it has the perfect texture for piping.
Cocoa Nib Crisp
- 300g GRUE DE CACAO
- 5g fleur de sel
- 70g Muscovado sugar
In a food processor, gently mix all the ingredients together to break the nibs and fleur de sel into smaller grains. Sift the mixture to remove any powder – You should be left with lots of small pieces.
Pre-Coating Truffle Mixture
- 400g MANJARI 64%
- 80g BEURRE DE CACAO
Melt the MANJARI chocolate with the COCOA BUTTER. Mix thoroughly and leave to set.
Manjari 84% Mixture
- 412g MANJARI 64%
- 588g MANJARI PURE PATE 100%
Melt the MANJARI chocolate with the PURE PATE. Leave to set before use.
Assembly and Finishing
Make the ganache. Use a 12mm-diameter nozzle to pipe the truffles out onto a sheet of confectionery dipping paper. Leave to set for 24 hours at 60°F (17°C). Make the Cocoa Nib Crisp and set aside. The next day, use the Pre-Coating Truffle Mixture to coat the truffles and leave them to set on a piece of confectionery dipping paper for 30 minutes. Coat the truffles with the MANJARI 84% Mixture. Roll the truffles in the Cocoa Nib Crisp and leave them to set.