Luker Tumaco 65% Dark Chocolate and Caramel Truffles
Recipe by: Stanton Ho
Yield: 160-180 Truffles
|8.8 oz (250 g)||Heavy Cream|
|1.7 oz (50 g)||Glucose|
|9.3 oz (525 g)||Luker Tumaco 65%|
|1.2 oz (35 g)||Unsalted Butter (Room Temperature)|
|7 oz (150 g)||DGF Caramel|
|0.1 oz (3 g)||Sea Salt|
1.) Place the heavy cream and the glucose into a sauce pan. When this mixture comes to boil, slowly add it to the uniformly small chopped chocolate in a mixing bowl. Allow the hot cream to melt the chocolate for a few minutes, before stirring from center of mixture out, to keep the mixture homogenous.
2.) Set aside to cool 90 F. Stir in the softened butter, followed by the DGF caramel and salt at this stage.
3.) Fill into dark chocolate truffle shells or pipe into molds. Allow it to crystalize and harden properly before handling it. Once this occurs, if it is a shell, fill in the opening with dark chocolate. If free firm, enrobe in dark couverture.
Optional: Swipe some Brilliant Powder on the inside of your molds before filling with chocolate! This will leave a gorgeous and sparkly detail on your truffles.