Snapguide
STEPS
INGREDIENTS
Belgian chocolate

Belgian chocolate

Callebut

Callebut

Weight portions

Weight portions

Heat water until 180F

Heat water until 180F

Put chocolate in a bowl that can be heated

Put chocolate in a bowl that can be heated

Melt chocolate in the stove au Bain Marie until it reaches 95F

Melt chocolate in the stove au Bain Marie until it reaches 95F

Move constantly don't unnatend

Move constantly don't unnatend

This are raisins dipped in Grand Marnier to make the ganache you can stand them one night before

This are raisins dipped in Grand Marnier to make the ganache you can stand them one night before

Add powdered sugar to the chocolate about 3 Tablespoons and also the cream, and cocoa butter (butter first melt it on the micro)

Add powdered sugar to the chocolate about 3 Tablespoons and also the cream, and cocoa butter (butter first melt it on the micro)

Prepare cocoa powder, powder sugar and maybe if you wish some almond powdered to make the truffles

Prepare cocoa powder, powder sugar and maybe if you wish some almond powdered to make the truffles

Like this

Like this

Make little balls wiht the refrigerated chocolate it should be firm, so you can make the balls with the warmth of your hands

Make little balls wiht the refrigerated chocolate it should be firm, so you can make the balls with the warmth of your hands

Then just roll them in the powdered chocolate, sugar or almonds

Then just roll them in the powdered chocolate, sugar or almonds

White chocolate with tequila and lemon for white truffles also the cream and cocoa butter when doing white chocolate you can use less cream and butter since white chocolate is more about cocoa butter

White chocolate with tequila and lemon for white truffles also the cream and cocoa butter when doing white chocolate you can use less cream and butter since white chocolate is more about cocoa butter

Let tequila with the lemon stand

Let tequila with the lemon stand

My kitchen in plain action...

My kitchen in plain action...

Bye some paper cups to keep the truffles

Bye some paper cups to keep the truffles

  • 0.0kg Belgian Chocolate
  • 3.0Tbsp Butter
  • 3.0Tbsp Cream
  • 3.0Tbsp Powder sugar
  • 3.0Tbsp Baileys or Grand Marnier
  • 3.0Tbsp Cocoa butter
  • Cocoa powder
  • Almond powder
  • 3.0Tbsp Tequila
  • Cocoa powder
  • 1.0 Lemon peel
  • 0.0kg White chocolate