Cocoa & Berry Truffles

Method

A two-tone truffle duo made with Callebaut 811 dark chocolate and Callebaut Ruby RB2: a classic hand-rolled dark truffle dusted in Extra Brute cocoa powder beside a berry-sharp ruby truffle rolled in crystallised ruby powder. An eye-catching pairing for truffle boxes and counter displays.

Ingredients

811 Truffle

• 154g Kerrymaid Whipping Cream Alternative
• 36g Confectionery Glucose Syrup DE60 (SCA120)
• 22g Belgosuc Invert Sugar Paste (SCA107)
• 36g Sorbitol Powder (SCA109)
• 21g unsalted butter
• 247g Callebaut Dark Chocolate 811 (SCC1501)
• 32g Callebaut Cocoa Butter in Callets (SCC1413)
• Tempered Callebaut Dark Chocolate 811 for dipping
• Callebaut Cocoa Powder Botanical Extra Brute for rolling (SCC1460)

Ruby Truffle

• 153g Kerrymaid Whipping Cream Alternative
• 15g Confectionery Glucose Syrup DE60 (SCA120)
• 23g Sorbitol Powder (SCA109)
• 15g Dextrose Powder (SCA108)
• 290g Callebaut Ruby Chocolate RB2 (SCC1628)
• 50g Callebaut Cocoa Butter in Callets (SCC1413)
• Ruby Powder
• 300g Callebaut Ruby Chocolate RB2 (SCC1628)
• 120g maltodextrin powder

Method

811 Truffle

1. Gently melt the 811 chocolate and cocoa butter together.
2. Warm the whipping cream, glucose syrup, invert sugar, sorbitol powder and butter to 80°C.
3. Pour the warm cream mixture over the melted chocolate and emulsify with a hand blender.
4. Leave to crystallise for 12 hours.
5. Pipe the ganache and form into round shapes by hand.

Ruby Truffle

1. Gently melt the ruby chocolate and cocoa butter together.
2. Warm the whipping cream, glucose syrup, sorbitol powder and dextrose to 80°C.
3. Pour the warm cream mixture over the melted chocolate and emulsify with a hand blender.
4. Leave to crystallise for 12 hours.
5. Pipe the ganache and form into round shapes by hand.
6. Ruby Powder
7. Melt the ruby chocolate.
8. Add the maltodextrin powder and mix.
9. Leave the mixture to crystallise.
10. Process in a food processor until a fine powder forms, then sieve before use.

Finishing

1. Dip the shaped 811 ganache into tempered 811 chocolate and roll in Extra Brute cocoa powder.
2. Coat the shaped ruby ganache evenly with the prepared ruby powder.
3. Allow all truffles to crystallise at room temperature, 16–18°C.
4. Serve at room temperature for the best flavour and texture.
5. Storage: 16–18°C in an airtight container. Shelf life 2–3 weeks.