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1. In a pot, mix together the passion fruit puree, glucose and butter.
2. Bring to a light boil.
3. Pour over the Van Leer Ivory white chocolate and mix to combine.
4. Create the perfect emulsion and add the alcohol, cool down the ganache to 29°C (84°F).
5. Pipe into pre-made Callebaut white chocolate truffles shells and let crystallize fully overnight.
6. Close with pre-crystallized Van Leer Ivory white chocolate then enrobe the truffles with pre-crystallized Van Leer Ivory white chocolate and roll them into shredded coconut.
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