Basil Truffles
Basil Truffles
Arabesque White 30% - Basil truffles, a touch of Mediterranean.
Recipe
| Group | Weight / Volume |
|---|---|
| Paletta Cold Gel Neutral | 150 gr |
| Fresh basil | 18 gr |
| Roasted almonds | 350 gr |
| Mont Blanc (water insoluble powdered sugar) | 200 gr |
| Freeze-dried basil | 10 gr |
| Arabesque White 30% | 320 gr |
| Oil | 40 gr |
Preparation
Mix the Paletta Gold Gel Neutral with the fresh basil.
Beat together the almonds, the oil, the Mont Blanc powdered sugar and the freeze-dried basil until the mixture is as smooth as possible and then add the melted Arabesque White 30% chocolate.
Cool in the fridge.
Form into sizes and shapes of your preference.
Decorate with the basil gel you created in the beginning.
Products
Arabesque White 30%
White chocolate couverture with a markedly well rounded flavor.