Martini Cioccolato Crunchy Truffles

Crunchy Truffles

Name: Crunchy Truffles
Total time: 30 min
Ingredients: ARIBA LATTE 36/38 - 460g; HAZELNUT PRALINE 50% - 970g; PIEMONTE HAZELNUT PASTE Martini Gelato - 280g; ARIBA WATACAO 70 - 210g; HAZELNUT CRUNCH - 280g; ARIBA FONDENTE 60% QB

Ariba Watacao

Difficulty 2

30 Minutes

ARIBA LATTE 36/38 460g

HAZELNUT PRALINE 50% 970g

PIEMONTE HAZELNUT PASTE Martini Gelato 280g

ARIBA WATACAO 70 210g

HAZELNUT CRUNCH 280g

ARIBA FONDENTE 60% QB

Method

FILLING

Mix hazelnut praline, hazelnut paste, and hazelnut crunch.
Add the melted chocolates and pre-crystallize at 26–28°C.
Pour onto a baking tray lined with baking paper and a guitar sheet.
Cool at 6°C for 30 minutes, then continue crystallization at 15°C for 12 hours.
Cut to the desired size and roll manually.

COATING

Coat with tempered Ariba 60%.

SUGGESTION

It is possible to replace hazelnut crunch with other nuts, puffed rice, or crunchy pieces ground into granules with various flavors such as rosemary, orange, or caramel.