Recipes
Basil Truffles

Arabesque White 30% - Basil truffles, a touch of Mediterranean.

Recipe

Group Weight / Volume
Paletta Cold Gel Neutral 150 gr
Fresh basil 18 gr
Roasted almonds 350 gr
Mont Blanc (water insoluble powdered sugar) 200 gr
Freeze-dried basil 10 gr
Arabesque White 30% 320 gr
Oil 40 gr

Preparation

    Mix the Paletta Gold Gel Neutral with the fresh basil.

    Beat together the almonds, the oil, the Mont Blanc powdered sugar and the freeze-dried basil until the mixture is as smooth as possible and then add the melted Arabesque White 30% chocolate.

    Cool in the fridge.

    Form into sizes and shapes of your preference.

    Decorate with the basil gel you created in the beginning.

Basil Truffles

Products in this recipe

Arabesque White 30%

White chocolate couverture with a markedly well rounded flavor.