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September 2013 Recipe

Pear Walnut Truffles

340 g   Pear puree*
680 g   Peter's® Original™ white chocolate
115 g   Minced candied walnuts
90 g   Pear flavoring
    Peter's® Burgundy® semisweet chocolate

Heat pear puree to approximately 110° F. Slowly blend in melted Peter's® Original™ white chocolate. When mixture is below 95° F, incorporate minced candied walnuts and pear flavoring. Let ganache cool to room temperature and pipe into shell moulds made with Peter's® Burgundy® semisweet chocolate. When ganache forms a crust, bottom the moulds with Peter's® Burgundy® semisweet chocolate. Let set and demould.

*Pear puree
3 Bosc pears, peeled and cored 3 tbsp Fresh lemon juice 3 tbsp Confectioner's sugar Heat pears and lemon juice on stove to approximately 160° F. Puree in food processor. Whisk in sugar while mixture is still warm.

Yield: Approximately 95 truffles

 

 

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