Milk Chocolate Lavender Truffles

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The shelf-life of these truffles is 30-45 days. 

Ingredients:

  • 80g 35% heavy cream

  • 0.8g culinary grade dried lavender

  • 42g 43DE glucose syrup

  • 27g sorbitol

  • 25g butter

  • 140g 33.6% milk chocolate(Callebaut)

  • 60g 70.5% dark chocolate(Callebaut)

  • 45g cocoa butter

  • Tempered dark or milk chocolate for coating


Instructions:

  1. Infuse the Lavender into the heavy cream overnight(Cold infusion).

  2. Strain the heavy cream, make up the loss with cooled down boiled water/distilled water.

  3. Heat together the heavy cream and all the sugars to 50C.

  4. Meanwhile melt the chocolate with the cocoa butter to 40-45C.

  5. Combine the two mixtures, add in cold butter. Emulsify.

  6. Cover with saran wrap in direct contact.

  7. Stabilise at 16-18°C for 18-24 hours.

  8. Roll them into balls(I like to make them 10g each and get 42 truffles out of this recipe).

  9. Let stabilise for 2-4 hours at 16-18C.

  10. Cover them in tempered chocolate.



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