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Hard Truffle
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Ingredientes:
Ingredients:
1 liter of liquid cream
1 Kg of black coverage
80 g of dry triple liqueur
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Procedure:
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Make the liquid cream boil and pour it immediately on the black
coverage, try not to make the temperature rise too much and mix it
with a spoon to prevent the incorporation of air in the mixture. When
the temperature of the truffle is below the 251.6ºF, add the liqueur and
it homogenizes itself.
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