Raspberry Hazelnut Truffle
with 46 % Amatika Vegan Milk Chocolate

EXPIRY TIME: 5-6 weeks as long as the storage temperature is 16-18C.
Raspberry and Hazelnut with Milk Vegan Milk Chocolate
Total weight: 220,7 gr

Ingredients list
48 gr raspberry puree
62 gr vegan milk chocolate amatika 46%
28 gr cocoa butter
22 gr glucose powder
18 gr grape sugar
6 gr inulin or chicory root powdered sugar
34 gr hazelnut nut paste
2,2 gr vegan almond protein
0,5 gr salt

Method

Weight all the ingredients beforehand.
In one bowl put raspberry puree, sugars, salt. Stir and warm to 40-43 C in a microwave. Add protein, mix well do dissolve it and put aside.
Put chocolate and cocoa butter into another bowl. Melt them in a microwave to 45 C.
Then add raspberry and sugar mixture to chocolate, add hazelnut paste too. Use a hand stand blender to mix all the ingredients together. Do it for at least 1 minute.
Then transfer ganache to a clean bowl, cover it with cling film in touch, put into a wine cooler or cold place where the temperature wouldn't be higher then 16C and leave to set for 12 hours at least.
Then roll ganache into truffles. I recommend not to make one truffle too big. 10 gr is more than enough for one truffle. When truffles are rolled, put back into a wine cooler for 3-4 hours more.
Then enrobe with vegan milk chocolate and you may decorate with freeze dry raspberry too to enhance the flavour.

Ingredients list
Sorbitol
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.
Grape sugar or dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine.
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Coconut oil
Choose odourless coconut oil as it won't interfere with the ganache flavour. Butter helps to soften the ganache texture.