Intense Araguani Truffles

Coated Chocolate bonbons

Made with: Araguani Cocoa Paste

Steps: 4

An original recipe by Rémi Poisson
Makes approximately 100 truffles

Recipe steps

Intense Araguani Ganache

  1. Heat the cream with the glucose to 165-175°F (75-80°C), then combine half with the chocolate fèves and the chopped PURE PASTE. Mix well with a spatula then add the rest of the cream mixture, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At 95-100°F (34-36°C), pour the ganache into a frame, to a height of 8mm. Leave this mixture to set until it has the perfect texture for piping.

Cocoa Nib Crisp

  1. In a food processor, gently mix all the ingredients together to break the nibs and fleur de sel into smaller grains. Sift the mixture to remove any powder – You should be left with lots of small pieces.

Pre-Coating Truffle Mixture

  1. Melt the ARAGUANI chocolate with the COCOA BUTTER. Mix thoroughly and leave to set.

Assembly and finishing

Make the ganache.
Use a 12mm-diameter nozzle to pipe the truffles out onto a sheet of confectionery dipping paper.
Leave to set for 24 hours at 60°F (17°C).
Make the Cocoa Nib Crisp and set aside.
The next day, use the Pre-Coating Truffle Mixture to coat the truffles and leave them to set on a piece of confectionery dipping paper for 30 minutes.
Coat the truffles with the ARAGUANI 92% Mixture.
Roll the truffles in the Cocoa Nib Crisp and leave them to set.

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