This recipe was shared by the Mandarin Oriental, Hong Kong

Valrhona

TRADITIONAL TRUFFLE

Vincent BOURDIN

INGREDIENT LIST

GANACHE

250 g Valrhona Le Noir Gastronomie
200 g Liquid cream 35% fat
50 g Butter
(50 g Honey)
Good quality cocoa powder

PREPARATION

a) Chop the chocolate very thinly, and place into a large round container.

b) Boil the cream, (with the honey) pour slowly over the chocolate and stir continuously in order to obtain a glossy and “elastic" texture.

c) When the mixture (ganache) reaches 40°c, add the soft butter and let it set on a tray overnight at at a cool temperature.

d) The next day, use a piping bag to pipe the truffles on a sheet of paper or plastic. Place into the refrigerator and let rest for 2 or 3 hours.

e) Melt the chocolate in a large container at 35 / 40°c, dip the truffles, then using a fork; roll them over in the cocoa powder.

f) Sieve the truffles gently in a strainer, and keep them in a tight container in the refrigerator or a wine cellar.

NOTE: Please note that the truffles have a shelf life of approximately two weeks if kept in optimum conditions

If you like to add some alcohol such as Champagne, it should be added with the butter, but should exceed more than 10% of the total masse.