Aw: 0.

80 Coconut truffie

RECIPE % METHOD
500 g coconut milk 23.26 • Bring coco nut milk and glucose to the boil and pour over the finely
50 g glucose 2.33 chopped chocolate. Add the hone y or invert sugar, the sorbito l and then
50 g invert sugar 2 -33 the graced coconut .
50 g sorbitol 2 -33 • Allow the mass to cool an d then add the slightly precrystallised cocoa butter.
I92 200 g graced cocon ut 9.30 • Stir well and immediatel y pipe into elongated scrips using a smooch 8-mm tip.
1200 g white chocol ate 55.81 Allow co crust slightly.
100 g cocoa buccer 4.65
FINISHING TOUCH
Batch size: 2120 g • Blend precryscallised 70/30 chocolate with IO% graced coconut.
• Immediately dip th e cruffies in chis mixture and vibrate thoroughly to
em pha sise the structure of the grated coco nut.

YIELD
approximately 220