- A good source of:
- Anthocyanins
- Vitamin K & minerals
- Phenolic compounds
- Effectively reduces food spoilage and enhances food safety.
- Extended product shelf life.
- The packaging method prolongs the preservation of flavours and nutritional value
Raspberry Truffle
Raspberry ganache with a touch of chocolate wrapped in golden almond crunch, a bite-sized burst of flavour.
1. Raspberry Ganache
| Ingredients | Weight (gram) |
| Butter | 58.00 |
| Dark Chocolate 70% | 60.00 |
| Foodcraft® Frozen Raspberry | 100.00 |
| Glucose | 6.50 |
| Milk chocolate | 333.00 |
| Sorbitol | 9.00 |
| Whipping cream | 78.00 |
2. Almond Nibs
| Ingredients | Weight (gram) |
| Almond nib | 400.00 |
| Sugar | 650.00 |
| Water | 500.00 |
1. Raspberry Ganache
Heat whipping cream, Frozen Raspberry, glucose, and sorbitol until it reaches 60°C.
Pour the mixture over milk and dark chocolate mixture, then use a hand blender to
emulsify until smooth. Allow the mixture to cool down to 35°C, then blend in softened
butter. Let it rest for 2-3 hours, then pipe the ganache in truffle-sized portions, and
refrigerate overnight until ready to shape.
2. Almond Nibs
Mix sugar and water and put the mixture to a boil to create syrup. Add almond nibs to
the syrup to coat them evenly. Strain the almond nibs to remove excess syrup. Spread
the almond nibs on a baking tray and bake in the oven at 160°C until golden brown.
3. Assembly & Finishing
Once the ganache has set, shape it into small truffle balls and roll them in the baked
almond crunch, ensuring a thorough coating by pressing gently to help the almond
crunch adhere well. After coating, place the finished truffles in the refrigerator to set
before serving.
- A good source of:
- Anthocyanins
- Vitamin K & minerals
- Phenolic compounds
- Effectively reduces food spoilage and enhances food safety.
- Extended product shelf life.
- The packaging method prolongs the preservation of flavours and nutritional value
