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Hazelnut truffles

Level:: Easy
Makes:: 300 pieces

The roasted cacao taste of Cacao Barry's 100% natural cocoa powder adds an extra dimension of flavour to these unique truffles and harmonizes with the rich hazelnut flavour.

Conservation:: Room temperature: in a chocolate room at 16°C with 55% humidity

1000 g

Toasted Hazelnut with skin
450 g

sugar
2 g

Vanilla beans
10 g

Sea salt
335 g

Chopped toasted hazelnuts without skin
450 g

Cocoa Butter

1 Caramelized the sugar and pour on the toasted hazelnuts, fleur de sel and vanilla beans. Allow to cool down.
2 Grind using a blender and then a stone grinder until smooth.
3 Allow to cool.
4 Add the chopped toasted hazelnut.
5 Add the cocoa butter metled at 40°C.
6 Temper on the marble table at 22°C, add in the mixer, using the flat paddle and mix.
7 Spread on a 11mm thick frame.

1 Add a chablon on both sizes of the temper and fully cristilize praline.
2 Cut a 15mm/15mm square.
3 Using your hands, roll the truffle squares in the tempered dark chocolate.
4 Dust in the Nature Cacao.