Pear William Ganache
Ingredients
- 60g UHT Whipping Cream (35% Fat) [SCF280P]
- 20g Unsalted Butter
- 20g Pear William fruit purée [SCF0863A]
- 200g Papouasie Origin Milk Chocolate [SCC105B]
- 8g Calvados
- 1 Tray of Square Cups [SCS420A]
- White Crisp Pearls [SDS885]
- Coloured Cocoa Butter - Green Crystal [SCR1345A]
Method
70 chocolates in 20 mins
- Warm Cream, Butter and Puree to 40°C and blend
- Warm chocolate in microwave to 32°C, then add to above mixture and blend
- Add alcohol concentrate and blend
- Pipe into the Mini Cups level with the top (SCS420)
- Cover with crispearls (SDS885)
- Warm Green Crystal Cocoa Butter (SCR1345A) in Microwave to 40-50°C and brush on the crispearls
Approximate costs
£14.59
70 truffles approx 550g
£0.21
per Truffle
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith.
These recipe costs could be lower if you benefit from Keylink discounts.
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Cacao Barry
Cacao Barry Origin Milk Chocolate; Papouasie
Chips; Minimum Cocoa Solids 35.8%
SCC1105B
With a distinctive caramel and hazelnut flavour profile, this 35% milk chocolate is ideal for chocolatiers and chefs in...
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Mona Lisa
Crispearls in White Chocolate
Approx 4mm diameter
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White chocolate Crispearls™ combine Callebaut's W2 chocolate with a crispy heart of toasted biscuit. They'...
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