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recipe

Duarta Glazed Truffle

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Duarta Glazed Truffle

Recipe for 10 servings.

Recipe in 4 steps

Caramel glaze (softened) - Recipe for a 70g serving

1
Sugar 27g 33.7 %
35% Cream 27g 33.7 %
82% butter 13g 16.2 %
Dextrose (Louis François) 13g 16.2 %
Total 80g 100%

Simmer cream, butter and dextrose.

Caramelise sugar.

Incorporate all ingredients.

Mix.

Hazelnut cream glaze - Recipe for a 180g serving

2
35% cream 65g 34.2 %
Dextrose (Louis François) 34g 17.8 %
Cane sugar 26g 13.6 %
HAZELNUT PRALINÉ 50% Smooth 65g 34.2 %
Total 190g 100%

Simmer cream, dextrose and cane sugar.

Incorporate Hazelnut praline.

Mix.

Duarta 70% dark chocolate ice-cream - Recipe for a 250g serving

3
Whole milk 169g 68.4 %
35% cream 0g 0.0 %
Powdered 0% skimmed milk (Louis François) 3g 1.2 %
Sucrose (sugar) (I) 17g 6.8 %
Inverted sugar (Louis François) 12g 4.8 %
Stab 2000 (Louis François) 2g 0.8 %
Dark chocolate DUARTA 70% ORGANIC 37g 14.9 %
MADAGASCAR PURE COCOA MASS 7g 2.8 %
Total 247g 100%

Incorporate the sugars and the other powders.

Heat until the temperature reaches 45/55°C.

Incorporate the dry ingredients of the stabiliser.

Pasteurize at 85°C. Incorporate the chocolate(s).

Mix. Strain. Chill to 4°C. Let sit for 4 to 12 hours.

Mix. Whisk Keep at -20°C.

Mix the stabiliser with the sucrose -sugar (or any other sugars).

Mix the milk and the cream.

Stir in the powdered milk.

Heat until the temperature reaches 30°C.

Dark chocolate coating

4
Dark chocolate DUARTA 70% ORGANIC 163g 65.4 %
COCOA BUTTER 65g 26.1 %
Colza oil 21g 8.4 %
Total 249g 100%

Melt all ingredients at 40°C.

Use at 35/40°C.

Final assembly

Caramel glaze (softened):

Pipe 7g per each 2cm sphere mold (Silmae 11625)

Chill

Remove the molds

Dark chocolate coating:

Coat twice then cover in powdered cocoa

Hazelnut cream glaze:

Pipe 18g per each 3cm sphere mold (Silmae 11681)

Chill

Remove the molds

Duarta ice-cream:

Pipe the ice-cream into the half sphere molds (Silmae 9020), filling then 3/4 full

Chill

Remove the molds