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Peter Greweling

Rose Truffles

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Preparation info
  • Yield:

    140

    Truffles
    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Heavy cream 300

Method

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  2. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  3. Stir outward in larger circles to spread the emulsion throughou

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