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Recipes & Prep Lists - PRIVATE

Chocolate Masterclass Level 1 - Recipes

Chocolate Masterclass Level 1 - Recipes



Frangelico Truffles

Yield: 50 truffles
220g milk chocolate for ganache
80g hazelnut praline paste
150ml whipping cream
25g glucose
15ml Frangelico (hazelnut liqueur)
50 milk chocolate truffle shells
400g milk chocolate for dipping
300g whole hazelnuts
Method
1. Place the praline paste and 220g milk chocolate in a bowl.
2. In a pot bring the cream and glucose to a boil.
3. Pour the hot cream over the milk chocolate and praline and allow to sit for 2 to 5 minutes.
4. Stir the mixture until well combined. Add the Frangelico and mix to combine.
5. Cool the ganache to below 35°C.
7. Once ganache has set, cap shells, coat in remaining milk chocolate and roll in
roasted, skinned and finely chopped hazelnuts.


Salted Caramel Ganache
Yield: 50 truffles
275 g 35% cream 
100 g sugar 
80 g water 
20 g glucose 
500 g milk chocolate 
40 dark chocolate truffle shells 
400 g dark chocolate, tempered 
Fleur de sel as needed 
Method 
1. Warm cream and set aside.  
2. Combine sugar, water, and glucose in a pot.  
3. Cook until sugar has caramelized. 
4. Gradually add cream to caramelized sugar.  
5. Pour caramel over milk chocolate and stir until ganache is smooth. 
6. When filling has cooled, fill shells half full.  
7. Add a few flakes of fleur de sel into shell and then top up with more filling.  
8. Place a stick into each filled shell and allow to set.  
9. Cap shell.  
10. Dip in dark and white chocolate 
11. Garnish with fleur de sel.