USA Chocolate Master Truffle recipe by Christophe Rull.
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- čas přidán 15. 12. 2023
- Thank you for spending your valuable time with Rull’s kitchen, it is because of you that this Channel continue to grow which allow us to keep on creating and share all of those beautiful recipes.
We hope you find this recipe valuable and will indulge those Chocolate Truffles.
Put your apron on, and let’s get started!!!
Chocolate truffle Recipe:
Ganache:
Heavy whipping Cream: 240 grams
Vanilla bean: 1 each
Honey: 30 grams
Chocolate: 300 grams
Butter 82% fat: 25 grams
Ingredients:
Feuilletine:
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Cacao powder:
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Sprinkle:
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Chocolate 64%:
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vanilla Bean:
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Equipment:
Waring induction:
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Great video dude. I'm going to make these tonight
Good to see you on CZcams journey
I feel like a pro every time I try any of your recipes 🤘🏻
Maybe , you are a pro 😄
Cannot wait to try these, they look delicious! 🤩🤩 Thank you for the recipe and the explanations! I've been waiting for a chocolate video.
So many more coming😄
I love bake squad and u were my favorite baker
Thank you so much ☺️
❤
Рецепт🎉
Perfect dear... First time saw your video.. I am from India♥️.. Can we use dark compound instead of dark chocolate ?
I do not use compound chocolate and I will not recommend to use compound chocolate either , however I respect the choice but can’t recommend something I don’t believe in …..
Hi,What is difference between temper chocolate with small amounts of chocolate which you did in this video and temper with cacao butter in your another video 🙏
It is just different techniques, one requires the machine and the other one doesn’t. Same results.
Thanks 🙏
Bake Squad! ❤
*clicks subscribe*
To answer your last question: i would with The crème brulee. But try the others to
Let me know how it goes Natacha .
@rulls-kitchen How long will this truffle keep outside the fridge?
@@michadaoud833 2 weeks easy , at 68 F.
@@rulls-kitchen fantastic. Merci beaucoup
Can you replace white chocolate instead of dark chocolate?
Yes you can but make sure you use authentic white chocolate with cocoa butter, not oils and such.
your ganache might be to soft if you sub with white chocolate .
I will release white chocolate truffle down the road . this recipe is mainly for dark chocolate.
Chef, can I substitute the bean with vanilla bean paste? If so, how much would I use?
You absolutely can , I would add 1 Tablespoon for 1 vanilla bean .
Hope you like making those truffles 😄
Thanks for your quick reply! I'm hoping to make them this week. Do you ever teach hands on chocolate classes, to someone besides Liz Marek, lol!!!!!@@rulls-kitchen
@@lisamayer1777 i do not for now but I will in the future.
Keep me posted, please!@@rulls-kitchen
Bonjour chef! Have you made chocolate from scratch without a melanger machine?
Bonjour Shanene , unfortunately I did not .
@rulls-kitchen IC. Do you by chance know what chocolate coated coffee are made of? It's not real coffee beans since it's edible. Is it just coffee flavored chocolate?
@@shanene3145 I sincerely do not know what chocolate coffee bean coated we are talking about . If it’s not coffee I will imagine that is chocolate tempered and pour into a coffee bean thermoformed mold ….
@@rulls-kitchen lol. I imagined that it’s the case, but just checking to see if you know anything different.
Chef..have you considered incorporating Asian ingredients with the French desserts?
Hi , one more question I have , I noticed you always using 64% chocolate,I like callebaut chocolate which doesn’t have 64% 😐it has 54.5% . Should I add a little bit 70% on it or no 54.5% it’s okay to use for the recipe which you use 64% of the chocolate .thanks 🙏🙏🙏
You can try with 54% , if it’s to soft , you might want to add more chocolate. Start with 10% more . It might work
Thanks 🙏