Truffle chocolate is named after its similar shape to the famous French squid "Truffle". The traditional practice of truffle-shaped chocolate is that it is coated with cocoa powder and looks like a patch of sand with dirt. Formula Transfer from: Xiaocai Cuisine College
Mix whipped cream with invert sugar
Hot into the dark chocolate
After the chocolate has cooled slightly, add the butter and mix well.
Cover the mixture with plastic wrap and let it semi-coagulate
Put it into the piping bag and squeeze it on the oil paper or opp mold until it is completely solidified.
The chocolate for dripping is melted to 55 ° C to 58 ° C, the temperature is lowered to 27 ° C to 30 ° C, and the temperature is raised again to 31 ° C to 32 ° C, and the chocolate truffles are placed on the coated chocolate roll.
It is not coagulated into cocoa powder and evenly wrapped in a circle.