Yuzu & Hazelnut truffle

Ingredients

g
Yuzu & Hazelnut ganache
Whipping cream 190
Almond & Hazelnut Praline 100
Cocoa Butter* 350
Yellow lemon zest 350
Cointreau wine 15
Grand Marnier wine 40% 60
Chocolate shell
Cocosphere Dark (2g/pc)* 164
Chocolate powder (non sugar)* 350
Chocolanté, GOC Dark 69%* 40
Icing sugar 15

Method

Yuzu & Hazelnut ganache
Warm whipping cream, pour into the mixture of almond & hazelnut praline and melted cocoa butter. Stir them well

Assembly
  • Pipe Yuzu & hazelnut ganache into each cocosphere
  • Seal with chocolate 
  • Mix real chocolate powder and sugar together. Finally, roll cocosphere in this mixture