21.2 oz whole milk chocolate, broken into pieces
1/3 cup finely chopped Turkish damasc (6.4 oz - for filling)
3.5 oz white chocolate, broken into pieces (for decorating)
21.2 oz whole milk chocolate, broken into pieces
1/3 cup finely chopped Turkish damasc (6.4 oz - for filling)
3.5 oz white chocolate, broken into pieces (for decorating)
In a double boiler set over simmering water (do not let it boil), melt the whole milk chocolate, stirring gently
Temper it on a smooth surface (step-by-step in the photo 1.), 80)
Brush with melted white chocolate to form 1.5 cm deep molds for truffles (photo 2), reserving the remaining chocolate
Gently shake the mold tray over a smooth surface to prevent air bubbles from forming (photo 3)
Remove excess with a spatula and cover the mold tray with aluminum foil pressed firmly on it
Flip the tray upside down and refrigerate until the bottom of the molds is opaque (about 15 minutes - photo 4)
Remove the foil and fill with 1 tablespoon of chopped damasc (photo 5)
With a spatula, cover with tempered white chocolate remaining (photo 6), gently shake over a smooth surface (photo 7), remove excess with a spatula and refrigerate again
When the bottom becomes fully opaque (about 15 minutes), remove and demold
In a double boiler set over simmering water (do not let it boil), melt the white chocolate, stirring gently
Place in a confectionery bag with a fine, smooth tip and decorate the truffles
Serving at room temperature
66 calories per unit
