Professional

Valcoba Truffles

Made with Amande Noisette 50% Caramélisé - 2261

An original recipe from the École Valrhona

1 step

makes 125 hollow balls

Recipe Step by Step

Praliné Banana Ganache

400g banana pulp
80g dextrose
500g PRALINE NOISETTE 50% CARAMELISE
180g BEURRE DE CACAO

Bring the pulp to the boil with the dextrose. Pour a little of this hot mixture onto the praliné melted together with the cocoa butter. Use a mixer to blend the ingredients until glossy and elastic in the center. Gradually add the remaining liquid, taking care to preserve the texture.

Assembly and finishing

Fill the hollow balls with the Praliné Banana Ganache, making sure to keep the temperature of the ganache below 30°C (86°F).
Leave to set for 24 hours at 17°C (63°F) and 60% humidity.
Use a heat gun to slightly melt the edges of the hollow balls and seal with some tempered milk chocolate couverture.
Once set, place the truffles in a bowl and coat lightly with tempered milk chocolate couverture.
Immediately roll in the grated coconut and then leave to set.

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