Duarta Glazed Truffle
Jean-Thomas Schneider
Recipe for 10 servings.
Recipe in 4 steps
Caramel glaze (softened) - Recipe for a 70g serving
1| Sugar | 27,6 g | 33.7 % |
| 35% Cream | 27,6 g | 33.7 % |
| 82% butter | 13,8 g | 16.2 % |
| Dextrose (Louis François) | 13,8 g | 16.2 % |
| Total | 80g | 100% |
Simmer cream, butter and dextrose. Caramelise sugar. Incorporate all ingredients. Mix. |
Hazelnut cream glaze - Recipe for a 180g serving
2| 35% cream | 65,1 g | 34.2 % |
| Dextrose (Louis François) | 34,7 g | 17.8 % |
| Cane sugar | 26 g | 13.6 % |
| 50% PGI HAZELNUT PRALINÉ SMOOTH | 65,1 g | 34.2 % |
| Total | 190g | 100% |
Simmer cream, dextrose and cane sugar. Incorporate Hazelnut praline. Mix. |
Duarta 70% dark chocolate ice-cream - Recipe for a 250g serving
3| Whole milk | 169,3 g | 68.4 % |
| 35% cream | 0,5 g | 0.0 % |
| Powdered 0% skimmed milk (Louis François) | 3,3 g | 1.2 % |
| Sucrose (sugar) (I) | 17,5 g | 6.8 % |
| Inverted sugar (Louis François) | 12,5 g | 4.8 % |
| Stab 2000 (Louis François) | 2 g | 0.8 % |
| Dark chocolate DUARTA 70% ORGANIC | 37,5 g | 14.9 % |
| MADAGASCAR PURE COCOA MASS | 7,5 g | 2.8 % |
| Total | 247g | 100% |
Incorporate the sugars and the other powders. Heat until the temperature reaches 45/55°C. Incorporate the dry ingredients of the stabiliser. Pasteurize at 85°C. Incorporate the chocolate(s). Mix. Strain. Chill to 4°C. Let sit for 4 to 12 hours. Mix. Whisk Keep at -20°C. Mix the stabiliser with the sucrose -sugar (or any other sugars). Mix the milk and the cream. Stir in the powdered milk. Heat until the temperature reaches 30°C. |
Dark chocolate coating
4| Dark chocolate DUARTA 70% ORGANIC | 163,1 g | 65.4 % |
| COCOA BUTTER | 65,2 g | 26.1 % |
| Colza oil | 21,7 g | 8.4 % |
| Total | 249g | 100% |
Melt all ingredients at 40°C. Use at 35/40°C. |
Final assembly
Caramel glaze (softened):
Pipe 7g per each 2cm sphere mold (Silmae 11625)
Chill
Remove the molds
Dark chocolate coating:
Coat twice then cover in powdered cocoa
Hazelnut cream glaze:
Pipe 18g per each 3cm sphere mold (Silmae 11681)
Chill
Remove the molds
Duarta ice-cream:
Pipe the ice-cream into the half sphere molds (Silmae 9020), filling then 3/4 full
Chill
Remove the molds