While it's a classic way of presenting a bonbon, truffles never go out of style. It is very rustic yet always interesting and doesn't fail to please the gourmet.
Use the same Chestnut Truffle Cream recipe and preferably prepared with alcohol (dark rum).
- Pipe the chestnut cream in two ways: (a) Using a round mold, or (b) Piping directly onto a silicon mat.
- Allow to fully set for at least 24 hours or until very firm and surface is completely dry.
- Carefully dip each piece into tempered dark couverture chocolate.
- Roll into a bed of sifted cocoa powder (natural, around 45% at the least). Sift off the excess cocoa powder.
- Allow the chocolate to harden completely before proceeding to the next step.
- Prepare a small mixture of cocoa powder and bronze, copper or gold edible powder.
- Coat the truffles with the mixture and shake off the excess powder using a sifter.