- Number of people : 100 people
- List of ingredients :

Dry grocery :
- Dark chocolate (minimum 70% cocoa): 5 kg
- Icing sugar: 500 g
- Unsweetened cocoa powder: 750 g

BOF (Butter, Eggs, Cheese) :
- Mild butter: 1.5 kg
- Full cream (minimum 30% MG): 2.5 L

Detailed costs per ingredient :
- Dark chocolate (5 kg): €60 (€12/kg).
- Icing sugar (500g): €1 (€2/kg).
- Unsweetened cocoa powder (750g): €6 (€8/kg).
- Mild butter (1.5 kg): €15 (€10/kg).
- Full cream (2.5 L): €10 (€4/L).

Ancillary expenditure :
- Labour estimated at around 3 hours at an average cost of €15/hour: €45.
- Energy estimated at around €5 for all cooking and refrigeration.

Total cost of materials + labour + energy :
143 €.

Cost per person :
1,43 €.

Recommended retail price :
With a standard multiplier x6, recommended final price per person = €8.60** per portion (~3 truffles/person).

- Total active time : 90 minutes
- Total passive time : 8 hours

1. Preparing the ganache (40 mins / passive time: 8 hours) :
- Ingredients needed: Dark chocolate (5 kg), full cream (2.5 L), soft butter (1 kg).
- Techniques used: Chopping, heating, emulsifying.
- Tools required: paddle attachment, mixing bowl, saucepan, hand blender.
- Finely chop the dark chocolate and place it in a large bowl. Heat the liquid cream until it boils and pour gradually over the chocolate, mixing with a pastry blender to create an emulsion. Add the butter, cut into pieces, and mix until the ganache is smooth and glossy. Blend with a hand blender to combine. Filter on contact and leave to stand in a cool place for at least 8 hours.

2. Shaping the truffles (30 mins / passive time: 0 mins) :
- Ingredients needed: Cooled ganache, cocoa powder (750 g).
- Techniques used: Picking, rolling and coating.
- Tools required: Melon baller or piping bag, sieve.
- Remove the ganache from the fridge. Using a melon baller or a piping bag fitted with a smooth tip, scoop out balls of ganache weighing around 20g each. Roll quickly between your hands to give them a spherical shape. Sift the cocoa powder into a large bowl and roll the truffles in it to coat them evenly.

3. Finishing and storage (20 mins / passive time: 0 mins) :
- Ingredients needed: Icing sugar (500 g), shaped truffles.
- Techniques used: Sprinkling, packaging.
- Tools required: Fine sieve, airtight box.
- Lightly dust the truffles in sifted icing sugar to add an aesthetic touch if desired. Place the truffles in crates or directly in airtight tins, taking care to space them apart to prevent them sticking together.

- Present each truffle on an individual tray for better hygiene and ease of serving.
- Arrange the truffles on an elegant serving dish or in a display box to show off their hand-crafted appearance.
- Sprinkle lightly with sifted cocoa just before serving to enhance their matte, gourmet appearance.

- Information : Approximately 120 kcal per truffle (20 g).
- Allergens :
- Lactose (butter, cream).
- Potential traces of nuts depending on the chocolate used.

- Techniques: Use an immersion blender to obtain a perfectly smooth, shiny ganache. Work quickly to avoid the ganache melting on contact with your hands.
- Presentation: Vary the finishes by offering some truffles coated in pure cocoa and others sprinkled with icing sugar for an attractive visual contrast.
- Hygiene : Maintain a constant temperature when making the ganache to avoid bacterial growth (maximum 4°C during storage). Wear gloves during shaping to limit direct contact with food and reduce the risk of cross-contamination. Store truffles at a temperature between 0°C and +4°C and eat them within 72 hours of production.
- Anti-waste: The trimmings or leftover ganache can be reused in chocolate mousses or incorporated into sweet sauces to accompany other desserts.

Coste Group
remy@groupe-coste.fr
groupe-coste.fr