Cocoa Truffles

Recipe

Use the cocoa powder Extra Brute to obtain an attractive reddish finish for your product.
boil :

200g liquid 35 % fat cream

75g fresh butter

85g invert sugar

75g whole milk

20g liquid glucose

Cool to 85°C

Pour onto 450 g dark origin couverture Saint-Domingue
Mix the ganache well.Pipe about 135 truffles when the ganache is perfect.Allow the truffles to cool for 12 hours.
Enrobe the truffles with, a tempered dark origin couverture Saint-Domingue
Roll them in, cocoa powder Extra Brute.