Dark Chocolate Truffle


Feb 15, 2023

1 min read

Serving: 50 Truffles
  • 650g Dark Chocolate 70% 
  • 600g Anchor Chef’s Classic Whipping Cream 35% 
  • 140g Glucose 
  • 70g Anchor Bulk Butter 82%
  • Cocoa Powder to coat
  1. Melt the chocolate using low heat to avoid burning.
  2. In a separate pot heat the cream & glucose to 75°C.
  3. Pour the Anchor Chef’s Classic Whipping Cream and glucose mixture over the melted chocolate and mix using a hand blender until a smooth consistency is reached.
  4. Add the Anchor Bulk Butter over the melted chocolate which should be at 35/40°C and blend with the hand blender until you reach a smooth texture.
  5. Spread the mixture on a plastic sheet to let it crystalize overnight between 15C – 16°C.
  6. On the second day cut into 2x2cm pieces and coat with cocoa powder.



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Dark Chocolate Truffle

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