Truffle Honey Squares

Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Butter, very soft (30°C/86°F) 160 g 6 oz 22%
Truffle honey 80 g 3 oz 12%
Milk chocolate, melted, tempered, at 30°C/86°F 440 g 16 oz 62%
Cognac 20 g 1 oz 4%
Batch Size 700 g 26 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Coarse sugar, for finishing as needed


  1. By hand, mix together the butter and truffle honey until well combined.
  2. Stream the tempered milk chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to form.
  3. Stream in the cognac, stirring until the mixture is homogeneous.
  4. Spread the ganache into a frame 12 × 12 × ¼ in set on parchment paper. Allow to crystallize until firm enough to handle, about 20 minutes.
  5. Remove the frame from the slab.
  6. Precoat one side of the slab with the tempered dark chocolate.
  7. Allow the precoat to crystallize. Then cut the slab into squares, using the 22.5-mm strings on a guitar.
  8. Dip the squares in the tempered dark chocolate.
  9. Invert the dipped squares onto textured plastic sheets. When the chocolate has set, remove the pieces from the plastic and display upright.