Recipes Recipes


Truffles with crispy rice chocolate sauce.


Group Weight / Volume
Chocolatier Choco Rice 1.000 g
Scaldis Extra Dark 500 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 Scaldis Extra Dark and roll onto cocoa powder, coconut flakes, chocolate sprinkles or Mont Blanc (white sugar in powder form, non-water soluble).