Signature Desserts

This chocolate truffle base is one of Chef Jochheim’s favorite recipes, he says, “because it’s easy to make and I use it for several desserts such as fillings, mousses, ganache, and so on. It can be mixed with different liquors without losing its delicacy.”   Read our story about Chef Jochheim.

Chef Oswald Jochheim’s Chocolate Truffle Base

   500 grams dark cover of Patis France No. 61
1,200 grams Lincott cream
         Desired flavor

Heat the cream until it reaches 65 degrees centigrade. Remove from stove and add the chocolate. Mix until smooth.

Let the mixture cool to room temperature and then freeze.

Place mix in dough mixer and use the paddles at medium speed. Add liquor as desired.

Mix until reaching desired texture for the desired use.