Lavender Truffel

Brian Broeckner, Denmark

Brian Broeckner
Lavender Truffel

Bring cream, lavender flower, orange peel and honey to boil and mix with the melted chocolate.
Pour the mixture into a tray with edges and place at 15 -16 ˚ C for one to two days.
Cut out the truffles in 2,2 x 2,2 cm and dip.


Pour dark chocolate 70,5% on a yellow chocolate pattern.
Cut out round 1 cm diameter ”buttons” and place slantwise.

Praline made at the World Chocolate Masters 2005 Finals in France.