Suitable for vegetarians
Type of dish: Pastries
Temperature: Warm
Cuisine type: Basque cuisine
Additional culinary preparation: Technique
Conservation technique: Refrigeration
Seasonal period: All year
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
Traces of peanuts
Traces of peanuts
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.03 l
Gianduja 0.01 kg
Milk coating 0.025 kg
Sorbitol 1.5 g
Butter 0.015 kg
  • Weigh the gianduja in a broom, chocolate covers and melt it at 50 degrees Celsius.
  • Heat the cream with inverted sugar and sorbitol at 60 ° C and add half of that mixture to the previous one, homogenizing with the help of Turmix.
  • Add the rest of the mixture and finish emulating the set with Turmix.
  • Add the butter when the previous mixture is 32 ºC
  • Fill semi-circular silicone molds and let them crystallize cold (freeze)
  • Remove from the mould, paste it in every two, make balls, and keep the truffles on the camera.
  • Temper the second chocolate coating and bathe the front pieces with the help of chocolate diving forks
  • Keep it in the chamber.
Nutritional information (1 portion)
Fiber 2.29 g
Saturates 8.91 g
Monounsaturated fatty acids 4.5 g
Polyunsaturated fatty acids 0.44 g
Cholesterol 14.81 mg
Calcium 28.24 mg
Iron 2.67 mg
Zinc 0.76 mg
Vitamin A 44.31 ug
Vitamin C 0.02 g
Folic acid 0.0 ug
Salt (Sodium) 15003.07 mg
Sugars 1000.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.