Recipes Recipes


Truffles with crispy rice chocolate sauce and biscuit crumbs.


Group Weight / Volume
Chocolatier Choco Rice 1.000 g
Scaldis Extra Dark 400 g
Petit beurre biscuits crumbs 300 g


Melt the Scaldis Extra Dark at 45°C, add the Chocolatier Choco Rice. Mix until all ingredients are well blended.

Allow the mixture to rest for 1 hour, once you have placed it in the fridge.

Roll into truffles.

Place in the fridge for 1 hour.

Coat with melted Scaldis Extra Dark and roll onto biscuit crumbs.