Dark Chocolate Truffle

Ingredients
 

• 650g Dark Chocolate 70% 
• 600g Anchor Chef’s Classic Whipping Cream 35% 
• 140g Glucose 
• 70g Anchor Bulk Butter 82%
• Cocoa Powder to coat

Method
 

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.