Ghana-Praline-Buckwheat Truffle

FILLING:

• Buckwheat flour – must be toasted.

• Melt the chocolate to 45°C – temper it.

• Combine all components.

• Temper by cooling down to 28°C.

Assembly:

• Place crumbs at the bottom of the candy;

• Add the filling.

CANDY SHELL:

• Shell: Dark chocolate truffle shell by Callebaut.

• Coating: Dark chocolate couverture 70-30-44 by Callebaut.

• Decor: Chocolate beads (perles) by Cacao Barry.