Ewald Notter

Caramel Truffles

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Preparation info
  • Yield:

    106

    Truffles
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. Warm the sugar in the oven at 400°F/204.4°C.
  2. In a pot over medium heat, warm the honey and melt the sugar in small batches until it turns medium amber.
  3. Place the cream in a separate pot. Split the vanilla bean, scrape out the seeds, and add the pod and seeds to the cream. Bring to a boil over medium heat.
  4. Slowly strain the cream into the car