Ingredients
Method- 70g cream cheese
- 50g deZaan Quito Oro cocoa mass
- 35g deZaan Crimson Red cocoa powder
- 25g cocoa butter
- 18g confectioners’ sugar
- 20g vanilla paste
- 170g cream
- 45g glucose syrup
- Melt cocoa mass and cocoa butter in the microwave.
- With the help of a rubber spatula mix melted cocoa butter and cocoa mass with cream cheese.
- In a small pot bring to simmer cream, glucose syrup, vanilla paste, and confectioners’ sugar.
- Pour over cream cheese and mix in 3 parts. Always mixing with the help of a rubber spatula to emulsify.
- Finish the emulsion with a hand blender.
- Transfer to a wide container and cover with plastic wrap. Let set in the refrigerator for 4 hours.
- Roll the truffles and cover with Crimson Red cocoa powder.
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