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June 2015 Recipe

Sriracha Truffle

400 g   Peter's® Lenoir® semisweet chocolate
200 g   Heavy cream
60 g   Sriracha sauce
20 g   Lime juice
20 g   Vanilla extract
½ tsp   Cinnamon
3 g   Invertase
    Peter's® Lenoir semisweet chocolate, for shells

Scald heavy cream and cool below 95° F.Blend in tempered Peter's Lenoir™ semisweet chocolate until homogenous. Add all remaining ingredients and deposit into chocolate shells made with Peter's® Lenoirsemisweet chocolate.

Yield: 72 truffles

 

 

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