1 Make a ganache by delicately melting the chocolate. Incorporate the heavy cream to make the mixture completely homogenous.
2 Do the same with the truffle while the ganache is still warm so the heat will diffuse the perfume throughout.
3 Roll the chocolate into tiny balls or almond shapes.
4 Roll the truffles in the chocolate powder and refrigerate on a sheet of aluminium foil
My advice: Nobody knows the origin of the word ganache. All the chefs and pastry chefs agree on the preparation suggested by the work, but nobody knows who invented it, even Paul Bocuse, to whom I addressed this question! |
