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Professional
Intense Tainori Truffles
Made with Taïnori 64%
An original recipe by Rémi Poisson
4 stepsMakes approximately 100 truffles
Recipe Step by Step
01
Intense Taïnori Ganache
560g Whipping cream
100g Glucose DE 60
600g TAINORI 64%
70g butter
120g TAINORI PURE PATE 100%
Heat the cream with the glucose to 165-175°F (75-80°C), then combine half with the chocolate fèves and the chopped PURE PASTE. Mix well with a spatula then add the rest of the cream mixture, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At 95-100°F (34-36°C), pour the ganache into a frame, to a height of 8mm. Leave this mixture to set until it has the perfect texture for piping.
02
Cocoa Nib Crisp
300g GRUE DE CACAO
5g fleur de sel
70g Muscovado sugar
In a food processor, gently mix all the ingredients together to break the nibs and fleur de sel into smaller grains. Sift the mixture to remove any powder – You should be left with lots of small pieces.
03
Pre-Coating Truffle Mixture
400g TAINORI 64%
80g BEURRE DE CACAO
Melt the TAÏNORI chocolate with the COCOA BUTTER. Mix thoroughly and leave to set.
04
Taïnori 84% Mixture
412g TAINORI 64%
588g TAINORI PURE PATE 100%
Melt the TAÏNORI chocolate with the PURE PASTE. Leave to set before use.
Assembly and finishing
Make the ganache.
Use a 12mm-diameter nozzle to pipe the truffles out onto a sheet of confectionery dipping paper.
Leave to set for 24 hours at 60°F (17°C).
Make the Cocoa Nib Crisp and set aside.
The next day, use the Pre-Coating Truffle Mixture to coat the truffles and leave them to set on a piece of confectionery dipping paper for 30 minutes.
Coat the truffles with the TAÏNORI 84% Mixture.
Roll the truffles in the Cocoa Nib Crisp and leave them to set.