Ar­me­nian Truf­fles for Mayrig

Taste & Flavors - - CONTENT -

ARARAT CO­GNAC TRUF­FLE Makes 75 pcs Prepa­ra­tion time 30 mins Cristal­iza­tion 2 hrs IN­GRE­DI­ENTS

• 300g cream • 750g choco­late • 50g honey • 70g Ararat co­gnac

PREPA­RA­TION

Boil the cream with the honey; add the boiled cream to the chopped choco­late. When the ganache will reach a tem­per­a­ture of 3540°C, add the but­ter and fin­ish by ad­ding the co­gnac while mix­ing well.

SOUR CHERRY LIQUEUR TRUF­FLE Makes 20 pcs Prepa­ra­tion time 30 mins Cristal­iza­tion 2hrs IN­GRE­DI­ENTS

• 20 whole sour cherry (dipped in liqueur)

‘f ish­neh’ • 120g dark choco­late • 90g cream • 20g but­ter

PREPA­RA­TION

Boil the cream and add it to the chopped choco­late. When the ganache reaches a tem­per­a­ture of 35 - 40°C, add the but­ter and mix well. Let the ganache crys­tal­ize well around 12 hours. Roll the whole cher­ries in the ganache (12g of ganache for each cherry).

mayrig­beirut.com lenoir­choco­lat.com

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.