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Lunchbach
Mega spices truffles
Large truffle of spice nuts, cream cheese, white chocolate, dark chocolate.
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Ingredients
Directions
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Put the cloves and cream cheese in the food processor and grind to a fine mixture.
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Turn truffle balls of Ø 3 cm. Place the balls covered in the freezer for 1 hour.
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Bring a layer of water to the boil in two pans and turn down the heat.
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Break the white and dark chocolate into separate, heat-resistant bowls that fit on the pans, into pieces.
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Hang the bowls in the pans (make sure they do not touch the water) and let the chocolate slowly melt (au bain-marie).
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Remove the truffles from the freezer and insert a satépicker.
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Remove the bowl with white chocolate from the heat. Dip the truffles all around in the white chocolate and allow to dry on baking paper.
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Work quickly, otherwise the chocolate will be hard again.
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Remove the dark chocolate bowl from the heat. Drizzle the truffles with a spoon.
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Serve directly or store covered in the refrigerator.
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Nutrition
185Calories
Sodium4% DV90mg
Fat15% DV10g
Protein4% DV2g
Carbs7% DV22g
Fiber4% DV1g
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