Spiced Papua New Guinea white chocolate truffle recipe
Spiced Papua New Guinea white chocolate truffle recipe
A smooth white chocolate and anise ganache, enrobed in luscious white chocolate.
Anise ganache ingredients
- Belcolade Origins Papua New Guinea cacao-trace white chocolate buttons (36%) : 765g
- Belcolade cacao-trace 100% pure cocoa butter buttons : 95g
- Cream (35% fat) : 420g
- Sorbitol powder : 45g
- Anise powder : 5g
- Inverted sugar : 90g
- Butter : 90g
Anise ganache method
- Heat the cream together with the sorbitol and anise powder until they reach 85°C.
- Add the inverted sugar and pour onto the Belcolade white chocolate and cocoa butter buttons. 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 onto baking paper and place a 1.2cm high frame on top.
- Pour the ganache into the frame and leave it to crystallise at 16°C for 24 hours. The relative humidity level should be below 60%.
Enrobing the anise ganache ingredients
- Belcolade cacao-trace white chocolate buttons (30%) : As desired
Enrobing the anise ganache method
- Heat the chocolate to 45°C and temper.
- Using a guitar, cut the anise ganache into the desired shape.
- Enrobe the ganache with the tempered white chocolate.
Assemble and serve
- Create your marking in the chocolate before leaving to set.
- The softly spiced and sweet vanilla notes in the Papua New Guinea chocolate beautifully enhances the warmth of the anise for an irresistible flavour combination. For an indulgent pairing, serve with a cappuccino or chai tea. Alternatively, pair with a small glass of limoncello for a bright and contrasting finish.
Products from the recipe
Belcolade Origins Papua-New Guinea cacao-trace white chocolate buttons (36%) - 5kg & 15kg
Regular price
From £55.23
Sale price
From £55.23
Regular price
£55.23
Choose your option
Belcolade cacao trace 100% pure cocoa butter buttons - 4kg
Regular price
£159.77
Sale price
£159.77
Regular price
£159.77
