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White chocolate and saffron truffles

Attach and plug the Precise Heat Mixing Bowl and Flex edge beater to the stand mixer. Add milk chocolate, saffron and cream.

Start cooking

Tools

Details

5

Ingredients

10

Steps

Time

30'

Prep

20'

Cooking

50'

Total

Ingredients

How many servings?

  • 125 gmilk chocolate
  • 75 mldairy cream
  • 100 gwhite chocolate
  • 50 ggrated white chocolate
  • 0,5 gsaffron powder
  • 250 gmilk chocolate
  • 150 mldairy cream
  • 200 gwhite chocolate
  • 100 ggrated white chocolate
  • 1 gsaffron powder
  • 375 gmilk chocolate
  • 220 mldairy cream
  • 300 gwhite chocolate
  • 150 ggrated white chocolate
  • 2 gsaffron powder
Make it now
  • Step 1

    Attach and plug the Precise Heat Mixing Bowl and Flex edge beater to the stand mixer. Add milk chocolate, saffron and cream.

  • Step 2

    Select chocolate tempering program and press start.

  • Step 3

    Turn Speed Control Lever to 1 and blend melted chocolate.

  • Step 4

    Remove chocolate cream from inner bowl to a tray using a spatula and refrigerate.

  • Step 5

    Clean the inner bowl and beater and place them back on the stand mixer. Add the white chocolate. Select chocolate tempering program and press start.

  • Step 6

    Turn Speed Control Lever to 1 and blend melted chocolate.

  • Step 7

    While melting white chocolate, scoop out small truffle balls, using a melon baller.

  • Step 8

    Drop the truffles one by one into the melted white chocolate and lift them out with a chocolate fork. Roll the shaped truffles in grated white chocolate.

  • Step 9

    Place truffles in candy cups and store in airtight container in refrigerator until just before serving.

  • TIP

    Whisky cream will match perfectly with the saffron and white chocolate: to be added when melting the filling.

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White chocolate and saffron truffles

Step 1

Attach and plug the Precise Heat Mixing Bowl and Flex edge beater to the stand mixer. Add milk chocolate, saffron and cream.

Step 2

Select chocolate tempering program and press start.

Step 3

Turn Speed Control Lever to 1 and blend melted chocolate.

Step 4

Remove chocolate cream from inner bowl to a tray using a spatula and refrigerate.

Step 5

Clean the inner bowl and beater and place them back on the stand mixer. Add the white chocolate. Select chocolate tempering program and press start.

Step 6

Turn Speed Control Lever to 1 and blend melted chocolate.

Step 7

While melting white chocolate, scoop out small truffle balls, using a melon baller.

Step 8

Drop the truffles one by one into the melted white chocolate and lift them out with a chocolate fork. Roll the shaped truffles in grated white chocolate.

Step 9

Place truffles in candy cups and store in airtight container in refrigerator until just before serving.

TIP

Whisky cream will match perfectly with the saffron and white chocolate: to be added when melting the filling.

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