Ingredients

Tartufi

700 g Base mass (700-750g)
Roasted hazelnuts or almonds

Rustica Noble Hazelnut Piemontese 60% - milk

500 g

Rustica Noble Hazelnut Piemontese 60% - dark

Preparation

  • Preparation time: 30 min
  • Cooking time: 2 h
  • Total time: 2 h 30 min

Gianduja base for pralines

1. Stir the gianduja base with the tempered couverure until smooth. 

Fill into hollow balls or pour onto a baking tray. 
Leave to cool, cut into cubes or cut out.

Tartufi

1. Prepare the gianduja base. Add roasted hazelnuts or almonds to the mixture.
2. Smooth out in a mould, approx. 20x15 cm, and leave to cool in the fridge.
3. Cut into cubes - shape a little in your hand and turn in the Felchlin cocoa powder. 

Tip! 
Instead of hand-moulded tartufi, the cut cubes can be placed in a dish with a lid with a little cocoa powder. Shake briefly and the shaken tartufi are ready.

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