World architecture day: the chocolate house
This is my project…
Baileys and white chocolate truffles:
Makes 36 (12 g each):
60 g baileys
80 g cream
300 g white chocolate, chopped
50 g Cocoa
Place the chocolate in a bowl.
Bring the cream to boil with the baileys and pour over the chocolate stirring constantly.
The ganache must be smooth and shiny.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
Make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.
Refrigerate for 1 hour at least before serving.
To make the house, I’ve used tempered dark chocolate sprinkled with powdered cocoa.
A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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