| 摘要 |
Starting with a homogeneous mixture of cocoa, margarine and sloe brandy, in proportions of 56% for the cocoa, 20% for the margarine and 24% for the sloe brandy, the base body or core of the truffles is obtained by means of moulding of said mass. Subsequently, the truffles are demoulded, an operation which is facilitated by their being passed through a cold tunnel, and they are finally covered with a mixture based on cocoa mass, sugar, cocoa butter and vanilla, in proportions of 64% for the cocoa mass, 30% for the sugar, 6% for the cocoa butter and 0.075% for the vanilla. |
