John Myers
Confectionery: Caramel – Truffle
The perfect confectionery: caramel – truffle recipe with a picture and simple step-by-step instructions.
- 40 g Sugar
- 150 g Cream
- 10 g Honey
- 150 g Milk couverture
- 40 Milk chocolate hollow spheres
- Finely chop the couverture.
- Sprinkle the sugar in a saucepan with a thick bottom and carefully caramelize until golden brown.
- Add the cream, the caramel mass solidifies. Keep cooking on a low fire and stirring until all the sugar has dissolved.
- Add the honey and dissolve.
- Let cool down a little and then add the chopped milk couverture.
- When the mass has cooled to about 30 ° C, pour it into a syringe or a piping bag and fill it into the cavity.
- Let cool a little and seal with milk couverture.
- Put some liquid milk couverture on a spoon and roll the ball in it. Then roll the ball in a very finely grated milk couverture.
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