ChefHeads-Club-Magazin#01/24

INTERVIEW
THE BELGIAN TRUFFLE WITH PASSION FRUIT
INGREDIENTS
200 g Passion fruit puree
120 g Cream (35% Fat)
80 g Regular sugar
80 g Glucose syrup 40 de
70 g Inverted sugar paste (Trimoline)
1. Cook the fruit purée, sugar, inverted sugar, and
glucose syrup, add the cream, and cook until 104°c
and leave it to cool down. 250 g Butter 82% fat
500 g Callebaut 823 Belgian Milk chocolate
2. In a mixer with the paddle attachment, soften the
butter, and add the cold passion fruit syrup
3. Add the melted chocolate at 34°c and combine until
a smooth paste
4. Pipe on a plate with baking paper and leave it to
crystallize in the fridge for a minimum of 2 hours.
5. Dip in dark chocolate and roll them in cocoa powder
Note
Dark chocolate and cocoa powder are for dipping