WHITE CHOCOLATE TRUFFLES WHITE AZOR 35%
They just need:
- 300gr WHITE AZOR 35%
- 20grams of unsalted butter
- 60ml of cream
- Grated coconut
Put the chocolate, butter and cream in a pan and bring to the heat while stirring.
When they have a uniform mixture, remove from heat.
To obtain a smooth consistency in the truffles, pass the ganache through the magic wand, making it super smooth.
Take the cold at least 2 hours before molding, so that the Ganache gains body.
Remove, and make balls of about 30 grams each, and then pass in the grated coconut, pressing lightly for the coconut to grip.
Put it in the cold.
