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Luisa MarĂa Diaz posted an update
a year ago (edited)
#ChocolateChallenge Amateur level.
Truffles.
The first one of dark chocolate, coated with cocoa powder. The second one of white chocolate and mango, bathed with a layer of crunchy white chocolate and Ruby lines.
In both cases the most important thing is the emulsion to make the initial ganache. So that they are stable and soft at the same time. They melt in the mouth.
#ChocolateChallenge Nivel amateur.
Trufas.
La primera de chocolate negro, bañada con cacao en polvo. La segunda de chocolate blanco y mango, bañada con una capa de chocolate blanco crujiente y lĂneas de RubĂ.
En ambos casos lo mĂ¡s importante es la emulsiĂ³n para hacer la ganache inicial. De forma que queden estables y suaves a la vez. Se deshacen en la boca.
Translated from Spanish
Judy Keegan, ivana saiz and 4 others2 Comments-
Level:
Scoolinary Team
¡Hola querida Luisa! ¡QuĂ© buena textura la de tus trufas, la luz resalta la suavidad del interior y el contraste entre cacao y chocolate blanco queda precioso. ¿CuĂ¡l fue tu mayor reto al lograr esa emulsiĂ³n tan uniforme en ambas? 🤔
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Level:
Sous Chef
The contrast between the classic dark cocoa-dusted one and the fresh white chocolate–mango with ruby stripes is such a nice balance. I like how you focused on the emulsion, that really makes the texture melt-in-the-mouth perfect. Beautiful job for the challenge!
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