Rumper truffle

1

Preparation material. Butter room 5 grams softened. White chocolate 320 grams of shredding. The night was filled with 60 raisins。

2

An animal has 160 grams of light cream, 16 grams of water is poured into the milk pan, and a small fire boils and boils and leaves the fire。

3

The hot cream was mixed with a white chocolate chip of 320 grams after a minute from the fire, with a heat-resilient razor and a coating or muscular film for three minutes, and the residual temperature melted the chocolate。

4

Smuggle slowly from the centre and add 5 grams of room temperature softened butter. Mix it with a regular egg-beater and a little bit of rum with 30 grams. (Herram)

5

It's evenly mixed with a regular egg-beater, that is, white chocolate Ganache. After cooling to room temperature, the cover is placed in the refrigerator for more than two hours to condensate。

6

Pumps ready: 60 raisins in white rum. Prepares 10 grams of coconuts, 10 grams of strawberry powder, 8 grams of tea powder and 8 grams of cocoa powder. Fafner, sugar-free, bitter enough to bake

7

A small spoon of condensed Gannash and a ball of two spoons or hands, wrapped in two wines to soak the raisins. Scrambling on top of it, and wrap it again for a moment。

8

Don't do it too much to get tired of it. When multicoloured powder is used, wash your hands or fork and do the next colour to avoid mixing. When completed, clean sealed containers are placed in freezer storage。

It's basically the way to make chocolate. It's better to make it in the fall and winter, not to melt with chocolate balls. In contrast to the traditional truffles, there is no additional layer of warm chocolate on the outer layer of Ganache, which, although not rich in taste, has the advantage of keeping it in the refrigerator, especially during this increasingly hot season, if temperature in the truffle room is not ideal. Plus alcohol, it can be saved for about two to three weeks. If you don't, finish in 5-7 days. It's all right to have a platinum or a helium. I think it's nice to have a brand-new platinum. Black rum and the cream blend sweeter, like taffy. Because white chocolate does not contain cocoa powder, it is made of cocoa oil and sugar and milk. The sugar ratio is larger, and the chocolate is sweeter than black. The internal wine infestation of the raisins can provide a taste, with a taste of the exterior coca powders and a bitter tea powder。