Melken Zero Sugar Chocolate Truffles 63%
Sobre a receita
Ingredientes
- 500g Melken Chocolate Zero Sugar Semisweet 63%
- unsalted butter (1/4 cup)
- UHT milk cream (1 cup of tea)
- Unsweetened shredded coconut (3/4 cup)
- 200g Melken Zero Sugar Semisweet Chocolate 63%
- 100g unsweetened shredded coconut flakes
- Erythritol or any culinary sweetener (1 tablespoon)
Truffle:
Coverage and Finishing:
Modo de preparo
Melken Zero Sugar Chocolate Truffles 63%Truffle
1. Take the Melken Zero Sugars Semisweet 63% Chocolate, the butter and the milk cream to the micro-
-waves and melt in 30-second intervals, stirring occasionally.
2. Mix well until you get a homogeneous mass.
3. Add desiccated coconut, mix, cover and refrigerate for 2 hours, or until firm enough to handle.
4. Make 20 gram balls (1 tablespoon) and return to the refrigerator.
Roof
1. Melt the Melken Zero Sugar Semisweet 63% Chocolate in the microwave or bain-marie between 45ºC and 50ºC.
2. Place the bowl of chocolate over a bowl of cold water and stir the chocolate vigorously so that there is a rapid drop in temperature.
3. Stir until it reaches 28°C to 29°C.
Finalization
1. Mix the grated coconut with the erythritol.
2. Remove the truffles from the fridge and bathe one by one in the melted and seasoned chocolate. Toss them in the coconut mixture to finish.