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20minutes
Place dark chocolate in a bowl.
Heat in the microwave for 30 seconds 2-3 times.
Heat a pot, add (A) and bring to a boil over low heat.
Add (B) and heat until just before boiling.
Add half of 1 to 2 and mix well.
Add the remaining 2 ingredients in 2 parts and mix well each time.
Pour into a vat, level the surface, cover with plastic wrap, and chill in the refrigerator for 3 to 4 hours.
Remove 3 from the mold and sprinkle cocoa powder on top.
Cover with parchment paper, turn over, and sprinkle cocoa powder on the other side.
Trim the ends and cut to your desired size.
・We use 65% cacao dark chocolate.
・You can use sugar instead of honey.
・The fresh cream used is 35% animal-based.
-Cut the dark chocolate into small pieces.
・Place a cooking sheet on the bat.
・When mixing in step 3, mix in the same direction for a clean finish.
・When cutting the raw chocolate in step 4, use a long, warmed knife to make it easier to cut.
・You can use 30g of marmalade jam instead of unsalted butter.
・If you are making marmalade jam, add the fresh cream after boiling and mix.
- Truffles can be made by rolling the raw chocolate that was cut off or lost its shape in step 4 into a ball, dipping it in melted chocolate and sprinkling it with cocoa powder.
- Cooling time in the refrigerator is not included in the required time.
・Can be stored in the refrigerator for about 4 days.
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