Truffle bars

Name: Truffle bars
Ingredients: 18 g Vanilla extract; 172 g callebaut dark chocolate callets 54.5%; 20 g Almonds; 30 g mona Lisa Crispearls dark chocolate; 40 g seed mix; 200 g callebaut dark chocolate callets 54.5%; 1 g metallic color powder; 130 g coconut cream

Recipe by Callebaut / Mona Lisa by Patrick Aubrion. Recipe is for 20 truffle bars (1 truffle bar is 60 grams).

Ingredients

18gVanilla extract

172gcallebaut dark chocolate callets 54.5%

20gAlmonds

40gseed mix

130gcoconut cream

30gmona Lisa Crispearls dark chocolate

200gcallebaut dark chocolate callets 54.5%

1gmetallic color powder

Preparation

Heat the coconut cream with the vanilla extract to 75°C.
Mix the callets into the mixture and stir well.
Form the ganache.
Sprinkle the almonds and seed mix on top.
Let the ganache crystallize overnight.

Temper the chocolate callets.
Cut the ganache into triangles.
Dip the triangles partially in the tempered chocolate.
Decorate with the Mona Lisa Crispearls.
Optionally color some of the Crispearls with the metallic color powder for a nice metallic effect.