Macadamia Nut Truffle with Sea Salt
24 oz. Peter’s® Maridel™ milk chocolate
8 oz. Heavy cream
3 oz. Chopped macadamia nuts
1/8 oz. Invertase
Diamond Crystal® Sea Salt
Heat cream until scalded. Whisk in melted Peter’s® Maridel™ milk
chocolate and mix
until consistent. When cooled to less than 130º F, add macadamia
invertase and combine. When product is completely set up, scoop and roll
into little balls. Let balls set until crust forms. Coat in chocolate.
Before truffles completely set, sprinkle sea salt on top.
Yield: Approximately 160 pieces