Milk chocolate marzipan truffle
Milk chocolate marzipan truffle
Light mocha and caramel notes pair beautifully with sweet marzipan in this delightful truffle.
Marzipan ganache ingredients
- Belcolade origins Vietnam cacao-trace milk chocolate 45% : 620g
- Belcolade cacao-trace ebony cocoa mass : 104g
- Lemon zest : 7g
- Marzipan : 144g
- Almond milk (SABA) : 144g
- Cream 35% fat : 260g
- Milk : 66g
- Sosa inverted sugar : 52g
- Sosa sorbitol : 26g
- Butter : 32g
Marzipan ganache method
- Mix the marzipan, almond milk, cream, and milk in a blender.
- Heat this mixture together with the lemon zest and sorbitol until 85°C.
- Add the inverted sugar and pour onto the milk chocolate and ebony cocoa mass. Mix with a spatula.
- When the ganache reaches 35°C, add the butter and mix with an immersion blender.
- Spread a thin layer of tempered chocolate on baking paper and place a 1.2cm high frame on top.
- Pour the ganache into the frame and leave it to crystallise for 24 hours at 16°C with a relative humidity level below 60%.
Marzipan ganache enrobing ingredients
- Belcolade cacao-trace milk chocolate : As desired
Marzipan ganache enrobing method
- Heat the chocolate to 45°C and temper.
- Cut the ganache with a guitar in desired shape and enrobe with tempered milk chocolate.
Assemble and serve
- To complement the mocha notes and rich sweetness of the marzipan, serve this truffle alongside an espresso or after-dinner coffee.
Products from the recipe
Belcolade Origins Vietnamese cacao-trace milk chocolate buttons (45%) - 15kg
Regular price
£189.33
Sale price
£189.33
Regular price
£189.33
Choose your option
Belcolade ebony cocoa mass (96%) buttons - 12kg
Regular price
£225.82
Sale price
£225.82
Regular price
£225.82
Choose your option
Choose your option
Sosa granulated sorbitol - 750g
Regular price
£8.85
Sale price
£8.85
Regular price
£8.85
Choose your option
Belcolade cacao trace milk chocolate (34%) buttons - 1kg - 5kg and 15kg
Regular price
From £12.43
Sale price
From £12.43
Regular price
£12.43
