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30minutes
Spread baking paper on the mold.
Warm the milk and remove from heat when the edges start to boil.
Add (A) and mix until dissolved.
Add softened unsalted butter and mix well to fully emulsify.
Put the ganache in the mold and drop it several times to remove the air.
Cover with plastic wrap and let sit in the refrigerator for 3 hours.
Remove from the mold and cut into 4x8 pieces.
Save 12 pieces to make a square truffle, mold the rest into a round truffle shape and cool in the refrigerator.
Sprinkle with cocoa powder, melt chocolate from (B) and coat or draw a pattern, and decorate with gold leaf, nuts, dried fruits, and coffee beans as a topping.
・ When mixing ganache, mix it so that air does not enter as much as possible.
-It is also possible to use compound chocolate for the chocolate for coating.
・ After coating the chocolate, put it in the refrigerator and let it cool and harden completely.
・ When the chocolate for coating has hardened, cut the excess chocolate with a knife to finish it.
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