PRO­CE­DURE

F&B World - - SWEET SPOT -

1. Make a ganache by melt­ing the white choco­late in­side the mi­crowave. Fold in cold heavy cream, then fold in pine nuts and salt. Let mix­ture set in­side the re­frig­er­a­tor un­til ready for use. 2. Fill each truf­fle shell half­way with the ganache. 3. When set, fill each truf­fle with the green honey, al­most to the top. Fin­ish with the rest of the ganache to seal the truf­fles. Place a pop­si­cle stick in­side each truf­fle shell and let set ver­ti­cally in­side the re­frig­er­a­tor. 4. Tem­per dark, white, and green choco­late at 29°C work­ing tem­per­a­ture. Place all three choco­lates in one bowl to cre­ate a mar­ble ef­fect. 5. Coat truf­fles by dip­ping each one into the mar­bled choco­late. Let them set, then serve. Or driz­zle with more green honey.

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