To use, warm up the truffle mass to 25°c (microwave is fine), then stir thoroughly while adding the required quantity of flavouring, such as fruit pastes (approx. 30g per 1kg of mass) or alcohol concentrates. You can also add some condensed milk or melted butter for a creamier taste if desired.
Then pipe the mixture into the chocolate cup or sphere (18-20°c working temperature) and allow to set for 2-3 hours. Then close and decorate.
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