Instructions:

• Make a caramel with sugar.
• Lower the temperature with butter and cream (1)
• Pour over the milk chocolate
• Add the creamed butter (2)
• Blend
• Leave to crystallise and whisk until it reaches a creamy consistency when the ganache is at 18°C.
• Pipe truffles.
• Shape into balls, coat with GAYAS 64% dark chocolate and roll in cocoa powder.