GRAND MARNIER TRUFFLE
Makes 120 pcs Preparation time 30 mins Cristalization 2 hrs INGREDIENTS
• 500g cream • 700g dark chocolate • 90g corn syrup • 50g Grand Marnier • 100g orange candy
Boil the cream with the corn syrup; add the boiled cream to the chopped chocolate. When the ganache reaches a temperature of 35 - 40°C, add the butter and then the Grand Marnier while mixing well and finish by adding the orange candy diced.