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Haïti truffle

Created by
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

Dosage
Recipe for around 50 x 10g truffles

Steps
Used Cacao Barry products 1 - Vanilla salted caramel
2 - Truffle

MYCRYO™ COCOA
BUTTER

1 - Vanilla salted caramel

Ingredients Preparation

600 g UHT cream Heat to 118°C

300 g sugar
100 g glucose syrup
5g sea salt
1 pinch bicarbonate of soda

125 g pear puree Cool with

100 g trimoline

Reheat to 118°C

2 g lecithin Add
50 g slightly salted butter
25 g Mycryo™ Cocoa Butter

Pour into 8mm frames, leave to cool.

Cut out 0.5 cm cubes.

2 - Truffle
Ingredients Preparation

175 g 35% fat liquid cream Boil

33 g fresh butter
15 g invert sugar
15 g glucose

Cool to 80°C.

300 g Haïti Pour over

Blend the ganache and cool to 28°C.

Pipe truffles with a 1cm nozzle and put a cube of caramel in each one. Leave to crystallise.
Roll into balls and coat with dark chocolate couverture OcoaTM 70% min cocoa and roll in Cacao Barry® powder Plein Arôme.

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