RECIPE

Coconut Truffles

by Salvatore Toma

Kind of sweet: Praline

Component 1 – Edelweiss White Chocolate and Coconut Ganache

Ingredients

500 gr. Fresh cream 35% mg

50 gr. Inverted sugar

50 gr. Glucose

50 gr. Sorbitol

1350 gr. Edelweiss White Chocolate

200 gr. Grated coconut

200 gr. Cocoa Butter (Special Order)

Method

Realize the Edelweiss White Chocolate and coconut ganache with the selected ingredients (fresh cream, inverted sugar, glucose, sorbitol, Edelweiss White Chocolate and grated coconut).

As soon as it reaches 40°C add the Cocoa Butter.

Preparation

As soon as it reaches a consistency arrange on plate and leave to dry. Coat with Edelweiss White Chocolate and roll on grated coconut.

This recipe is indicated for a tray of 60×40.