Christmas truffle

PROCESS

1. Melt the first part of Deodorized Cocoa Butter at 50°C and blend with the colourings,
   then add the glitter.
2. Leave to cool to 28°C and spray into two 3 cm diameter half-sphere
   chocolate moulds, creating an homogenic layer on the surface.
3. Then, heat the second part of Deodorized Cocoa Butter to 60°C and pour onto
   the white chocolate.
4. Mix and leave to cool to 28°C before again spraying an even layer onto
   the coloured Deodorized Cocoa Butter and leaving to crystalize.
5. Temper the dark chocolate and fill the moulds, creating a black shell,
   then again leave to crystalize.

PROCESS

1. Heat the lime juice, glucose and Deodorized Cocoa Butter to 65°C. Pour onto the lime zest,
   chocolates and butter, then blend to a nice emulsion.
2. Spray a thin layer of Deodorized Cocoa Butter at 28°C into a 2 cm half-sphere chocolate
   mould and leave to crystalize.
3. Fill the mould with the ganache at 30°C.
4. Leave to crystalize for about 1 day before unmoulding the ganache.

PROCESS

1. Blend the white almonds and the icing sugar until the mix has become completely
   fluid and homogeneous.
2. Mix with the Deodorized Cocoa Butter and add the matcha tea.
3. When the praliné is at 30°C, add the Crispy Crunchies.

V. MONTAGE

• Half-fill the chocolate shells with the matcha tea praliné.
• Push the lime ganache into the praliné and leave to crystallize partially before
  removing
  the remaining praliné with a triangle knife.
• Leave to crystalize completely, then use a heater to warm up both moulds just
  enough to stick them together.
• Leave to crystallize before unmoulding.
• Decorate the truffles with a modelling chocolate element brushed in gold.