Bounty Truffles
Carma®’s Black Zabuye and Nuit Blanche chocolates create a high-contrast black and white effect that really pops. The flavor is classic, clean, and irresistible.   
Carma®’s Black Zabuye and Nuit Blanche chocolates create a high-contrast black and white effect that really pops. The flavor is classic, clean, and irresistible.   
Shelf life:
3 Weeks
Conservation:
Between 8ºC - 16ºC (46ºF - 60ºF)
Containing: 2 Components
Demonstration video<span>Bounty Truffles</span>

Coconut Milk Ganache

Ingredients: Coconut Milk Ganache

  • 6.5 oz
    coconut milk
  • 2.5 oz
    desiccated coconut
  • 1.1 oz
    Malibu® liquor
  • 1.6 lb
    Carma White Nuit Blanche 37%

Preparation: Coconut Milk Ganache

  1. Bring the coconut milk just to a boil.
  2. Melt the white chocolate halfway using the microwave, then pour the coconut milk over the half-melted chocolate.
  3. Transfer the mixture to a blender and emulsify.
  4. Blend in the desiccated coconut and liqueur.
  5. Crystallize by agitating on the tabletop.
  6. Transfer the ganache to a piping bag with a 12mm (1⁄2” tip) and pipe long strips on a parchment-lined tray. Tip: Even the most experienced chefs use a ruler to help them make perfectly straight lines!
  7. Allow the piped ganache to set for at least 12 hours before cutting and rolling.
  8. Cut the ganache into 30mm (1.2”) lengths. Each piece should weigh 8 grams (.28 oz). Separate the pieces and roll them into truffle shapes.

View tools

  • Cooktop
  • Saucepan
  • Piping Bag
  • Gloves
  • Ruler
  • Blender
  • 12mm piping tip
  • Parchment or guitar sheets
  • Bicycle cutter
  • Spatula

Dipping

Ingredients: Dipping

Preparation: Dipping

  1. Dip the truffles twice in tempered dark chocolate.
  2. Immediately after applying the second coating, roll the truffles in desiccated coconut.
  3. Allow to crystallize completely before packaging.

View tools

  • Dipping fork
  • Sheet Tray
  • Silicone mat or parchment paper

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