Baileys Truffle

FILLING:

• Heat cream, mint, and zest to 90°C.

• Blend and let it infuse.

• Reheat to 75°C, then strain over chocolate and glucose syrup.

• Blend until smooth.

• Add AMF at 30–32°C and blend, then add the puree.

• Temper by cooling down to 28°C.

• Heat cream with coffee to 90°C.

• Strain and add Baileys liqueur.

• Reheat to 75°C and pour over the chocolate.

• Blend until smooth.

• Add AMF at 30–32°C.

• Blend until smooth.

• Temper by cooling down to 28°C.

• Use immediately.

CANDY SHELL:

• Shell: Milk chocolate truffle shell by Callebaut.

• Coating: Milk chocolate No. 823 by Callebaut.

• Decor: Milk chocolate Split by Cacao Barry and Caramel crunch by Best Way Foods.