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Disusun Oleh :
FAKULTAS TEKNIK
2021
LEMBAR TANDA TANGAN
CAHYANING HARYAN
1. 18050394026
K.A.P
MENGETAHUI
PEMBIMBING PEMBIMBING
PEMBIMBING
Truffle Praline
Ingredients :
- Heavy Cream 45 gr
- Lemon Zest 1 peel
- Mint Leaves, Chopped very Finely 10 leaves
- Glucose Syrup 15 gr
- White Chocolatte, Chopped 200 gr
- Butter 10 gr
- Lemon Juice at (at 40℃) 20 gr
- Dark Chocolatte for dipping 200 gr
Process :
1. Combine the heavy cream, lemon peel, chopped mint, and glucosa syrup in a saucepan, bring to a
boil. Remove from heat, pluck out the lemon peel.
2. Pour the hot cream mixture over the chopped white chocolate. Let sit for 1 minute to allow the
chocolate to melt.
3. Stir mixture in vigorous small circles in the center of the bowl, then stir outward in larger circles
to spread the emulsion. Checking to see that all the chocolate has melted. If necessary, place the
ganache over a warm water bath (not exceeding 34 oC) to melt the chocolate.
4. Add the butter into ganache until it incorporated.
5. Add the lemon juice, stirring until it homogenous.
6. Pour the ganache into a flat pan, covered with plastic wrap. Allow to rest at room temperature
until slightly firm. This may take 1 hour.
7. Pipe the lemon mint ganache onto aluminum foil, covered with plastic wrap. Allow to crystallize
overnight until firm enough to handle.
8. Roll the piped truffles into balls.
9. Using a round fork, dip the precoated truffles in the dark chocolate. Allow the chocolate to set
until it holds a peak when touched.
DAFTAR PERENCANAAN BAHAN
N HARGA
NAMA BAHAN JUMLAH HARGA SATUAN
O SEBENARNYA
1. Heavy Cream 45gr Rp. 38.000/250gr Rp. 6.840
( Anchor Whipping
Cream )
2. Lemon 1 buah Rp. 7.000/buah Rp. 7.000
3. Mint Leaves 10 leaves - Rp. 200