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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Milk Chocolate French Toast Truffle

Ingredients

sbc-french-toast-truffle-recipe-1502904029-23.241.66.124.jpg

Bulk Milk Chocolate:

1350g

Heavy Cream:

225g

Pure Maple Syrup:

445g

Glucose Syrup:

85g

Cinnamon:

40g

Directions

  1. Prepare desired mould with milk chocolate.
  2. Add glucose syrup and heavy cream to a pot and heat. Slowly stir while it heats to a boil; reduce to simmer.
  3. Remove from heat and let it stand for about 1 minute.
  4. Add milk chocolate to a food processor and pour the warm mixture over the chocolate. Blend until emulsified.
  5. Once the temperature cools to about 85°F, pipe the ganache into the prepared moulds.
  6. Once set, back fill moulds with more milk chocolate; enjoy!