UNIGRÁ S.p.A.
Chocolate truffles coated in chopped nuts, arranged on a light gray surface.
Martini Cioccolato Medium Up to 30 min Chocolate Making Pastry Single portions

Crunchy Truffles Recipe

Ariba Watacao

Difficulty 2
30 Minutes
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ARIBA LATTE 36/38 460g
HAZELNUT PRALINE 50% 970g
PIEMONTE HAZELNUT PASTE Martini Gelato 280g
ARIBA WATACAO 70 210g
HAZELNUT CRUNCH 280g
ARIBA FONDENTE 60% QB

Method

FILLING

  1. Mix hazelnut praline, hazelnut paste, and hazelnut crunch.

  2. Add the melted chocolates and pre-crystallize at 26–28°C.

  3. Pour onto a baking tray lined with baking paper and a guitar sheet.

  4. Cool at 6°C for 30 minutes, then continue crystallization at 15°C for 12 hours.

  5. Cut to the desired size and roll manually.

COATING

  1. Coat with tempered Ariba 60%.

SUGGESTION

  1. It is possible to replace hazelnut crunch with other nuts, puffed rice, or crunchy pieces ground into granules with various flavors such as rosemary, orange, or caramel.

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