The milky sweetness of the white chocolate paired with the tangy bite of balsamic and strawberry creates a beautiful balance. It’s an intriguing and irresistible combination.The milky sweetness of the white chocolate paired with the tangy bite of balsamic and strawberry creates a beautiful balance. It’s an intriguing and irresistible combination.The milky sweetness of the white chocolate paired with the tangy bite of balsamic and strawberry creates a beautiful bal...
- Shelf life:
- 3 Weeks
- Between 8ºC - 16ºC (46ºF - 60ºF)
Containing: 2 Components
Strawberry Balsamic Ganache
Ingredients: Strawberry Balsamic Ganache
50 gHeavy Cream 35%
80 gstrawberry puree
30 gglucose syrup
6 gButter, Softened
Preparation: Strawberry Balsamic Ganache
- Combine the heavy cream, purée, and glucose in a pot and bring just to a simmer.
- Pour mixture over the white chocolate and cocoa butter and allow to stand for one minute.
- Stir or blend to emulsify. If needed, microwave in 20-second bursts to melt all of the chocolate.
- Mix in the butter, being sure the ganache is completely emulsified. Then blend in the vinegar.
- Agitate on the marble to fully crystallize the mixture.
- Pipe small rounds, and allow them to set overnight.
- Sheet pan
Assembly and Garnishing
Ingredients: Assembly and Garnishing
Preparation: Assembly and Garnishing
- Working quickly, roll the piped ganache into spheres.
- Coat the truffles in pre-crystallized white chocolate. You may need two layers.
- Allow to set, then garnish by piping pre-crystallized white chocolate on each truffle. Finish with strawberry powder.
- Allow chocolate coating to set completely before packaging truffles for sale.
- Parchment paper
- Bowl (s)
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Submitted by Ambicasoni Paringi on Wed, 04/19/2023 - 13:12
Strawberry puree link pl.
Submitted by Miranda K - Ch… on Wed, 04/19/2023 - 15:41
In reply to Strawberry puree link pl. by Ambicasoni Paringi
Hello! Our chefs work with different brands of fruit purees, depending on what is available in their region. Check with your different distributors to see what brands they carry. I will say that strawberry seems to be one that some manufacturers struggle with, so don't be afraid to taste a few different brands before using one in a recipe. And note that if you chose to make your own, many commercial products add 10% sugar to strawberry puree, and you may wish to do the same.