Component 1Infusion
Ingredients
| 300 gr | Water |
| 300 gr | Sugar |
| 100 gr | Organic Chocolate Nibs |
Method
Boil the water, sugar and Organic Cocoa Nibs. When it comes to the boil, cover with clingfilm and leave to infuse for about 12 hours and then filter.
Component 2Syrup infused with Icam Selected Chocolate Nibs and Grappa
Ingredients
| 180 gr | Syrup |
| 120 gr | Grappa |
Method
Filter the infusion, use the syrup with the added grappa to make the liqueur to fill the Dark chocolat truffle shells.
Component 3Caramelised Selected Chocolate Nibs
Ingredients
| 100 gr | Selected Chocolate Nibs |
| 30 gr | Water |
| 100 gr | Sugar |
| 10 gr | Cocoa Butter drops |
Method
Caramelised the Organic Cocoa Nibs left in the strainer, by adding water and sugar and cooking until they are caramelised. When cooked, add the Cocoa Butter, mixing until completely melted. When cooled, finely crush the mass.
Preparation
After preparing and filtering the infusion, you will obtain the syrup for the liqueur with which to fill the Dark chocolate truffle shells and make the liqueur truffles, using the special Icam dosing pump.
Fill the shells, close them with a drop of Regina Dark Chocolate and then coat them with the same chocolate and lastly, dip them in the crushed caramelised nibs.
Presentation
On a bed of cocoa beans or chocolate nibs.
