Signature Desserts

“Since I grew up helping my father in his pastry shop,  chocolate was often a treat for me.  Each time I walked into my father’s bakery, I would grab a piece,” recalls Chef Antony Fernandez. Read our interview with Chef Fernandez.

Now he shares a recipe for simple, but luscious, truffles that anyone would want to grab.

Grand Cru Champagne Truffles

480 g  Chocolate Grand Cru  55%
  50 g  Marc of Champagne
  30 g  Butter

Melt the Grand Cru Chocolate at 36C.
Mix with the Marc of Champagne. Then incorporate the butter
Strait pipe with No. 10 tube, making small domes on chocolate circles.
Let set in the refrigerator.
Then dip the small domes into tempered Grand Cru Chocolate 65 %.
Roll them in cocoa powder and shake off the excess by using a sieve.
This recipe makes 65 pieces. The shell life of the truffle is 15 Days.