Component 1 Syrup
Ingredients
| 1500 g | sugar |
| 750 g | water |
| 300 g | glucose |
| 250 g | alcoholic aroma at 50-70° |
| 300 g | alcoholic aroma at 40° |
| to taste | Dark shells for truffle |
Method
Mix sugar, glucose and water, cooking at 105°C. Once cooled down, mix 1 kg of syrup with the alcoholic aromas. Let it rest.
Component 2Truffle
Ingredients
| to taste | Dark Chocolate Regina 61% |
| to taste | Cocoa Powder 10/12 |
Method
Fill the shells with the syrup and close them with chocolate. Cover it with Dark Chocolate Regina 61% and finish with Cocoa powder.
