Chocolate product guide | Henley Bridge
We’re pleased to launch our brand-new chocolate product guide, bringing all your favourite cacao-based products together in one place! From buttons to blocks in dark, white, milk and ruby, we've got an extensive range of premium ingredients for you to consider. We've also included sustainability and application information, alongside techniques, recipes and much much more!
We’re pleased to launch our brand-new chocolate product guide, bringing all your favourite cacao-based products together in one place! From buttons to blocks in dark, white, milk and ruby, we've got an extensive range of premium ingredients for you to consider. We've also included sustainability and application information, alongside techniques, recipes and much much more!
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Rich cocoa truffles<br />
TRUFFLE<br />
Ingredients<br />
■ 250g cream 35%<br />
■ 75g granulated sugar (fine)<br />
■ 80-95g deZaan cocoa powder<br />
Method<br />
■ Bring the cream and sugar to boil<br />
■ Pour over the cocoa powder and blend with an<br />
immersion blender until smooth<br />
■ Transfer to a piping bag. Pipe into truffle molds<br />
■ Freeze until set<br />
■ Unmold and freeze. Refer to assembly for further<br />
instructions<br />
Cocoa Powder recommended quantities:<br />
■ 95g deZaan True Gold cocoa powder<br />
■ 90g deZaan True Dark cocoa powder<br />
■ 90g deZaan Terra Rossa cocoa powder<br />
■ 90g deZaan Rich Terracotta cocoa powder<br />
■ 85g deZaan Crimson Red cocoa powder<br />
■ 80g deZaan Carbon Black cocoa powder<br />
■ 80g deZaan Rose Blush cocoa powder<br />
ASSEMBLY<br />
■ Once truffles have been made, start by melting the deZaan Quito Oro cocoa mass drops<br />
■ With gloves on either dip the truffles quickly into the cocoa mass or roll them between<br />
the palm of your hands with a bit of cocoa mass<br />
■ Return to refrigerator and allow to set<br />
■ Once set, dust truffle with chosen cocoa powder<br />
Recipe courtesy of deZaan<br />
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