Crunchy Papouasie Truffle

Ingredients

300g Cara Crakine (SCM566)
50g Papouasie Origin Chocolate (SCC105B)
1 Tray of 63 Milk Truffle Shells (SCS401)
Milk Chocolate (for closing & rolling) approx. 200g (SCC521)
Fine Dark Chocolate Splitters approx. 150g (SDS865)

Method

Combining two of the greatest inventions - milk chocolate and Cara Crakine (never tried it? Thank us later), these simple but delectable truffles will charm anyone who tries one! The distinctive caramel and hazelnut flavour profile of Cacao Barry Origin Papouasie Milk Chocolate is a dream pairing for the toasted cereal and caramel chocolate taste of Cara Crakine. Once you've tried it, you won't want to let these ones go!

How to Make Crunchy Papouasie Truffles:

Makes approx. 63 truffles in 20 mins.

Warm the Cara Crakine and Chocolate to 32°C together in a bowl and mix well
Pipe into the ready-made chocolate truffle shells, ensuring temp is 28-32°C, and leaving enough space to close
When cool, close the shells and leave to set
Once set, enrobe with milk chocolate and roll in chocolate splitters

Enjoyed this recipe? Give it a caffeine-kick next time by swapping Cara Crakine for Cafe Crokine (coffee flavoured white chocolate with crunchy caramelised cacao nibs), and switching the Papouasie for Alunga 43% Milk Chocolate!

Approximate costs

£16.30

63 Truffles approx 870g

£0.26

per truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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