Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Chestnut and prailine truffles

12 December 2006
Chestnut and prailine truffles

Ingredients
(Makes 40-50)

340g Valrhona Guanaja Lactée chocolate (41% cocoa solids)
125g Valrhona Caraïbe chocolate (66% cocoa solids)
240g whipping cream
40g Trimoline
16g praline à l'ancienne
75g chestnut purée
50g unsalted butter
Chocolate for coating - Valrhona Caraïbe
Cocoa powder

Method
Melt the chocolate at 40ºC. Boil together the cream and Trimoline. Add to the praline and chestnut purée. Blend together. Add the mixture to the chocolate. Add the butter and mix well. Hand-blitz until smooth. Cool until the mixture becomes firm, then pipe out bulbs. Allow to set. Temper the chocolate for coating. Warm and dip the bulbs in the chocolate and roll in the cocoa powder.

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