White truffles with salted Macadamia
- 400g Fondant powder 11 or 17
- 500g Butter
- 300g Tempered white chocolate
- 1,2g Vanillin or other vanilla
For decoration :
Salted macadamia bresilienne
Tempered white chocolate
Work the butter to soften it.
Add the fondant powder, the vanillin and blend until you get an homogeneous mass.
Add the tempered chocolate and mix.
Model at convenience and refrigerate until next day.
After cooling , coat with white chocolate.
Roll the truffles in the salted macadamia Bresilienne and put them in the fridge.