Preparo:
Trufas de cereja:
Leve as amêndoas, as cerejas, as tâmaras, o sal e o Chocolate em Pó Melken ao processador ou liquidificador e bata até obter uma pasta. Reserve.
Para banhar as trufas, derreta tempere o chocolate, seguindo as instruções da embalagem.
Faça as bolas de trufas de cereja com cerca de 15g.
Banhe no Chocolate Melken Zero Açúcar Meio Amargo já temperado e deixe em geladeira para cristalizar.
Trufas de amendoim:
Leve as tâmaras, a manteiga de amendoim, o Chocolate em Pó Melken e o amendoim ao processador ou liquidificador e bata até obter uma pasta.
Faça as bolas de trufas com cerca de 15g, banhe no Chocolate Melken Zero Açúcar Meio Amargo já temperado e passe no Chocolate em Pó Melken 50% Cacau para finalizar.
Casca
Para a casca, coloque em um bowl de vidro o Chocolate Melken Zero Açúcar Meio Amargo e derreta conforme as instruções da embalagem.
Tempere o chocolate conforme as instruções.
Coloque o Chocolate Melken Zero Açúcar Meio Amargo na forma de ovo de Páscoa e leve para gelar por 20 minutos.
Deixe na geladeira para cristalizar ou até que solte do molde.
Retire da geladeira, desenforme os ovos e acomode as trufas dentro das cascas.
Feche as cascas, grudando as metades.
Embale ou sirva.
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