Around the World - Parkin Truffle (Yorkshire)
Ingredients
- 280g Milk Chocolate (SCC510)
- 160g KerryMaid Whipping Cream Alternative (SCM280P)
- 140g Milk Chocolate Splitters (SDS863P)
- 100g Parkin Cake
Method
These truffles are a tribute to our Yorkshire roots! The Parkin gives the truffles an indulgent cake texture. Perfect with a cuppa Yorkshire tea.
How to Make Chocolate Parkin Truffles:
Makes 35-40 Truffles
- Warn the cream in the microwave
- Pour the cream onto the Callebaut 823 milk chocolate and stir well until you reach a smooth ganache
- Crumble the parkin and stir into the ganache and put in the fridge to set. (This may take up to 3 hours)
- Once set, take out of the fridge, and with a teaspoon take enough ganache to make the required truffle size.
- Roll into a circle and coat the truffles in the Milk Chocolate Splitters
- Place back into the fridge to set further
Enjoyed this recipe? Try some of our other Around the World truffle recipes, you might even find a new customer favourite!
Approximate costs
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Callebaut Best Selling Core Grades
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Minimum fat content 30.5%
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