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.Carma®’s Black Zabuye and Nuit Blanche chocolates create a high-contrast black and white effect that really pops. The fl...
- Shelf life:
- 3 Weeks
- Between 8ºC - 16ºC (46ºF - 60ºF)
Containing: 2 Components
Ingredients: Coconut Milk Ganache
- 184 gcoconut milk
- 71 gdesiccated coconut
- 31 gMalibu® liquor
- 714 gCarma White Nuit Blanche 37%
Preparation: Coconut Milk Ganache
- Bring the coconut milk just to a boil.
- Melt the white chocolate halfway using the microwave, then pour the coconut milk over the half-melted chocolate.
- Transfer the mixture to a blender and emulsify.
- Blend in the desiccated coconut and liqueur.
- Crystallize by agitating on the tabletop.
- 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!
- Allow the piped ganache to set for at least 12 hours before cutting and rolling.
- 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.
- Piping Bag
- 12mm piping tip
- Parchment or guitar sheets
- Bicycle cutter
- As neededdesiccated coconut
- As needed
- Dip the truffles twice in tempered dark chocolate.
- Immediately after applying the second coating, roll the truffles in desiccated coconut.
- Allow to crystallize completely before packaging.
- Dipping fork
- Sheet Tray
- Silicone mat or parchment paper
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